Fried Prawns with Shichimi Mayo Recipe

Fried Prawns
Photo: Laura Edwards
This dish makes a great dinner or snack any night of the week.

What You'll Need:
Serves 4

  • 16–20 tiger prawns (shrimp), shelled and deveined (leave the tails on, and heads, if you like)
  • salt
  • plain (all-purpose) flour, as needed
  • 2 eggs, beaten
  • 200 g (7 oz / 4 3/4 cups) panko breadcrumbs
  • oil, for frying
  • 2 teaspoons Shichimi Togarashi
  • 150 g (5 oz) mayonnaise
  • 1 little gem lettuce, cut into quarters

Directions

Step 1: To keep the prawns from curling up as they cook, slice across their underside in a series of shallow cuts. Season them with a little salt, then dredge in flour, then the beaten eggs, and finally the panko.

Step 2: These can be shallow-fried or deep-fried. If shallow-frying, heat about 3 mm (1/10 in) oil in a frying pan (skillet) over a medium-high heat, and cook the prawns for about 2–3 minutes on each side.

Step 3: If you're deep-frying, pour enough oil into a very deep, wide saucepan (or pot) to come no higher than halfway up the sides. Heat the oil to 190ºC (375ºF) and cook the prawns for 4–5 minutes. Drain on kitchen paper.

Step 4: Stir the shichimi togarashi into the mayonnaise. To serve, prop the prawns up against the lettuce, and dollop the mayo on the side.

Shichimi Togarashi

Shichimi Togarashi

This seven-flavor chili is a savory and nutty spice mix that you can put on pretty much anything (try it on chocolate ice cream!).

What You'll Need:
Small batch makes ½ cup
Big batch makes 1 cup

For a Small Batch:

  • 4 tablespoons chilli powder (the variety and heat level depends on your preference)
  • 2 tablespoons seaweed flakes
  • 1 tablespoon Szechuan pepper, ground
  • 2 teaspoons toasted sesame seeds
  • 2 teaspoons ground ginger
  • 2 teaspoons ground white pepper
  • 2 teaspoons poppy seeds

For a Big Batch:

  • 125 g (4 1/2 oz) chilli powder
  • 4 tablespoons seaweed flakes
  • 2 tablespoons Szechuan pepper, ground
  • 2 tablespoons toasted sesame seeds
  • 1 1/2 tablespoons ground ginger
  • 1 1/2 tablespoons white pepper
  • 1 1/2 tablespoons poppy seeds

Directions

Step 1: Combine everything in a jar, screw the lid on, and SHAKE, SHAKE, SHAKE. Keep in the cupboard for up to 6 months, or until the aroma has faded.

Japaneasy

Recipes excerpted with permission from JapanEasy by Tim Anderson, published by Hardie Grant Books September 2017, RRP $29.99 hardcover.