How to Make Japanese Crumbed Prawns with Ponzu Asian Cooking Recipe Cuisine

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Japan Crumbed Prawns with Ponzu


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4-6 Servings

 18 raw large prawns

 2 tbsp cornstarch

 3 eggs

 2 cups panko breadcrumbs

 peanut oil, for deep-frying

 1/3 cup ponzu sauce 
Directions:

 Peel and devein the prawns, leaving the tails intact. Cut down the back of each prawn to form a butterfly, then place between two layers of plastic wrap and beat gently to form a cutlet.

 Put the cornstarch, eggs and breadcrumbs in separate bowls. Lightly beat the eggs. Dip each prawns first into the cornstarch, then into the egg and finally into the breadcrumbs, ensuring that each cutlet is well-covered in crumbs

 Fill a wok one-third full of oil, and heat it to 350F. Cook six prawn cutlets at a time for about 1 minute each side, or until the crumbs are golden; be careful they don't burn.
*If ponzu sauce is not available, mix 1/4 cup soy sauce with 1 tbsp lemon juice.


Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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