Wasabi King Prawns

This dish is inspired by one similar from Michelin starred Kai in London. It has a beautiful balance of sweet spice with succulent yet crispy jumbo prawns. What’s not to love!

 Great for sharing Cooking Time: 15 mins

120g cornflour
½ tsp wasabi paste
2-3 tsp water
½ ripe mango
Tobikko for garnish
Vegetable oil for frying
  1. Defrost the prawns.
  2. If using tobikko, use a spoon to scoop out some of the frozen eggs to defrost and return the rest of the box to the freezer.
  3. Mix together the mayonnaise and wasabi paste, add the water a teaspoon at a time to loosen the mixture, it should be about the same consistency as double cream.
  4. Puree the mango until as smooth as possible
  5. Heat about 1 inch of vegetable oil in a wok over a medium/high heat. Toss the prawns in the cornflour to coat them then add them to the hot oil one by one so they don’t stick together, fry for 3-3 ½ minutes until light golden brown. Use a slotted spoon to transfer them the prawns to a bowl then pour over the wasabi mayonnaise and toss to coat the prawns.
  6. Spoon some mango puree onto your serving plate, arrange the crispy prawns on top then finish with a garnish of the tobikko.