Monday, September 25, 2017

Recipe: Deep-fried river prawn wasabi salad

Our guest chef this week is Raymond Wong, chef de cuisine at Novotel Yangon Max’s Royal Pavilion restaurant.

Photo: SuppliedPhoto: Supplied

When he was young, Wong remembers his father saying to him, “If you want a job that takes you around the world you should become a Chinese chef in a hotel.” His father was right. Wong started working in Brunei at the age of 20, and has since worked for more than 20 hotels around the world, including in the Philippines, Thailand, Cambodia and Malaysia. Wong loves experimenting with food and creating new tastes, and says his favourite thing about being a chef is seeing the smiles on the faces of his customers when they leave the restaurant.

The perfect dish for wasabi lovers, this prawn salad makes a great lunch or appetiser for an evening meal. The tasty wasabi dressing is the perfect accompaniment to the crunchy deep-fried prawns, and best of all, the dish is quick and easy to prepare – perfect for those last-minute dinner parties.

Deep fried river prawn wasabi salad
6 servings

600g river prawns
5g salt
5g chicken powder
white pepper
10ml corn oil
5ml sesame oil
500ml cooking oil
200g potato starch
1 carrot, sliced (for decoration)
5g tobiko (fish roe)

For the Wasabi dressing:
200g mayonnaise
1 teaspoon lime juice
20g wasabi powder

In a bowl, combine the salt, chicken powder, white pepper, corn oil and sesame oil. Wash and peel the prawns and leave to marinate in the mixture for several hours.

Photo: Naing Wynn Htoon Photo: Naing Wynn Htoon

Heat the cooking oil in a pan to 150c (300F). Coat each prawn with potato starch and fry in the oil until golden in colour.

To make the wasabi dressing, add the mayon naise, lime juice and wasabi powder in a bowl and stir to combine. Add the prawns to the bowl and gently roll in the dressing until they are covered.

Arrange the prawns on a plate, and garnish with the sliced carrot and tobiko.

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