Sneha's Recipe: Japanese

Japanese are very artistic when comes to the serving their food. Wasabi prawns traditionally are deep fried, topped with the sauce, super delicious. As you bite into these appetizers you will feel the sweet and crispiness of the sweet potato, spicy, sharp taste of the horse radish and the tingling flavor of wasabi mayo.

They are blast of flavors in your mouth and you will not be able to stop at one or two, you'll stretch your hand to have more, that, I can assure you. So prepare more that you can imagine if you are making these for a party.

I have used Wasabi Mayo that comes in a tube which is a prepared paste. Do try these you will love them.

Ingredients
150 Grams Cleaned Prawns- tail shell intact and de-veined
3 Tablespoon Corn Flour
1 Teaspoon Red Chilly Powder
1 Teaspoon Lemon Juice
½ Teaspoon salt
Oil required for deep frying

For Serving
Wasabi Mayo
Air Fryer Sweet Potato Chips

Method

Wash and pat dry the prawns. In a bowl mix the lemon juice, salt, corn flour and red chilly powder well. Add the prawns and toss them well so that they are coated with flour. Keep them aside for 15 minutes.

Heat the oil in small deep frying pan when hot, add only two prawns at a time and fry them for just two minutes on each side ( if you over fry them they will become rubbery and dry out, they will not be juicy) . So fry them in batches. Remove with a slotted spoon and keep aside on a kitchen towel to drain the excess oil.
For serving

Arrange the sweet potato roundels in a serving plate, squeeze a teaspoon of the wasabi paste, place the prawns as shown in the pic. Pick and enjoy, makes perfect Amuse Bouche.

Serve warm with the wasabi dressing.

My Notes

Drain the prawns properly. They should be ''dry'' and not dripping in water when you begin. It is best to leave it in a colander for 10 minutes which will allow the water to drain and then pat it dry with kitchen paper before starting to fry.

Air Fryer Sweet Potato

Lables: Starters, Seafood/Fish, Prawns, Shrimps, Fried, Japanese, Fish Friday, Amuse Bouche, Party pleasers

December 2020 Fish Friday event the theme is Amuse-bouche, our host is Camilla M. Mann of Culinary Adventures with Camilla

An Amusing Mouthful: Grilled Prawns with Caviar Lime by Culinary Adventures with Camilla
Crab Bites by Sid's Sea Palm Cooking
Drunken Shrimp by A Day in the Life on the Farm
Egg and Tapenade Toasts with Anchovies by Karen's Kitchen Stories
Smoked Salmon Deviled Eggs by Making Miracles
Wasabi Prawn On Air Fryer Sweet Potato Roundles by Sneha's Recipe

For this month Fish Friday we are asked to make a Japanese dish. Today, I am stepping out totally from my comfort zone and trying my hand at a famous Japanese dish called Katsu, Katsu also means “to win.”

Katsu is a fried cutlet where the Japanese always use Panko breadcrumbs as opposed to ordinary bread crumbs which provide a crispier texture. The Panko crumbs give an amazing texture to the Katsu.

Ingredients

200 Grams Salmon Fillets- cut into long thick fingers
Salt to taste
1/2 Teaspoon Black pepper powder
1 Tablespoons All Purpose Flour
1 Egg - lightly beaten
Panko Bread crumbs as required
Vegetable oil as required for frying
Homemade Tonkatsu sauce

2 Tablespoons Worcestershire sauce
1 Tablespoon Ketchup
1 Tablespoon Honey

Method

In a bowl add a tablespoon of egg, salt and pepper and apply it on the salmon on both sides and and marinate it for at least 15 minutes .
In a bowl beat the remaining egg lightly. Place the panko bread crumbs in a zip lock bag .

Then dust each salmon piece with an even coating of flour. Then dip the salmon pieces in the egg and coat evenly and then transfer it to the panko bag and shake it well and press it between your palms so the salmon is evenly coated in breadcrumbs. Let these rest in the refrigerator for at least 15 minutes.

In the meantime, pour vegetable oil to a heavy bottomed pan / pot and heat on medium high flame. Place a wire rack with 2 to 3 sheets of paper towels to drain the salmon katsu. Fry the salmon until golden brown (about 2 minutes) on full flame and then transfer to the prepared wire rack.

Serve with tonkatsu sauce.

Dip it and enjoy..

For the Tonkatsu sauce

Whisk all the ingredients together well and pour it into a serving bowl. Tonkatsu sauce is ready. The sauce has a sweet and tangy taste which you will love.
My Notes

The key to making a great salmon katsu is to fry it at a higher temperature than you normally would for meat. The reason is, so that the hot oil browns the outside quickly before the fish has a chance to overcook.

Labels : Seafood/Fish, Japanese, Deep Fried, Panko Bread Crumbs,Tonkatsu, Jams & Sauces, Fish Friday, Homemade

For Fish Friday Foodies this month our host is Sue the theme is Japanese Fish and Seafood.

A Living Legend + Panko-Crusted Abalone Over Green Tea Soba Noodles from Culinary Adventures with Camilla
Grilled Salmon Packets from A Day in the Life on the Farm
Hibachi Shrimp with Yum Yum Sauce from Palatable Pastime
Salmon Katsu for Two with Tonkatsu Sauce from Sneha's Recipe
Temaki Sushi Hand Rolls from Sid's Sea Palm Cooking
Tuna Tataki from Caroline's Cooking
Yuzu Kosho Grilled Scallops with Onion Salad from Karen's Kitchen Stories