Friday, September 6, 2013

POTATO NOODLE WRAPPED FRIED PRAWN



This dish is made of potato, prawns, tomato, cauliflower and mayonnaise to make it tasty.

INGREDIENTS:
3 pieces prawns
200g potato
30g flour
40g mayonnaise
10g wasabi
2 pieces cherry tomato
25g cauliflower
30ml rice vinegar
10g sugar
5g dashi powder

PROCEDURE:
Cut potatoes into very thin julienne, about 1/16 inch. Season the prawns with salt and marinade. Dredge in flour and coat with julienne potato.

Deep fry potato wrapped prawns until golden brown.

Combine wasabi and mayonnaise for the dipping sauce.

In a separate bowl, combine rice vinegar, sugar, and dashi powder.

Blanch cherry tomato and cauliflower and cool in an ice bath. For the vinegar mixture combine the rice vinegar, sugar and dashi powder and blend. Marinate the vegetables in the vinegar mixture for 5 minutes.

Plate potato wrapped prawns and serve with dipping sauce and pickled cherry tomato and cauliflower.

INGREDIENTS:
MARINADE

5g black pepper
10ml soya sauce
5g sesame paste
15g onion
5ml mirin

PROCEDURE:
Combine all ingredients and blend. Set aside.

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