Crispy Prawns With Wasabi Mayo Sweet Chilli Pepper Dip Recipes

CRISPY PRAWNS WITH WASABI MAYO & SWEET CHILLI PEPPER DIP

Steps:

• To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
• In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
• Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.

GARLIC SHRIMP WITH WASABI MAYONNAISE

Steps:

• Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
• Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
• When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
• Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
• Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
• I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
• Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.

SALT AND PEPPER PRAWNS WITH LIME AND CHILLI DIPPING SAUCE

Steps:

• For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
• Cool, then add reamaining sauce ingredients.
• Season to taste with salt and pepper.
• Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
• Grind roasted peppers, salt and rice flour until coarsely ground.
• Place prawns in bowl and sprinkle with pepper mixture to coat.
• Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
• Drain on absorbent paper.
• Serve prawns immediately with dipping sauce and lime wedges to the side.