Walnut Encrusted Prawns with Ponzu Glaze
A simple appetizer of jumbo prawns wrapped in a walnut coating, married with a sweet and savoury sauce, will delight seafood lovers.
1/4 cup ponzu sauce 50 mL
1 tbsp sugar 15 mL
1/2 tsp cornstarch 2 mL
1 egg, beaten 1
1/3 cup flour 75 mL
1/2 cup California walnuts, finely chopped 125 mL
1/4 cup panko (Japanese breadcrumbs) 50 mL
Salt and pepper to taste
12 jumbo prawns, raw, peeled and deveined 12
Vegetable or canola oil for frying
In a small pan over medium-high heat, combine the ponzu sauce, sugar and cornstarch, stirring frequently until glaze is thickened, about 5 minutes. Set aside to cool.
Place egg in one bowl, flour in second bowl. Combine California walnuts and panko crumbs in third bowl. Season all three bowls with salt and pepper.
Holding the tail, coat each prawn evenly with the flour, then dip into egg mixture and place into walnut mixture, turning to coat all over. Repeat steps until all prawns are coated.
Pour enough oil into deep-fryer or deep heavy-bottomed pot to fill at least 2 inches (5 cm). Heat to 375°F (190°C) or until a 1-inch (2.5 cm) cube of white bread turns golden brown in 30 seconds.
Fry 3 to 4 prawns at a time, turning once, until golden, about 1 to 2 minutes. Using a slotted spoon, transfer prawns to a paper towel-lined baking sheet.
Serve warm with ponzu glaze.
Makes 4 servings.
Tip: To make ahead, let cool on parchment-lined baking sheet. Cover and refrigerate for up to 4 hours, reheat in 350°F (180°C) oven until crisp and hot, about 6 minutes.
PER SERVING (3 prawns with glaze): about 207 cal, 10 g pro, 11 g fat (1 g sat. fat), 18 g carb, 1 g fibre, 78 mg chol, 745 mg sodium. %RDI: 3% calcium, 11% iron, 2% vit A, 0% vit C.