John Myers
Asian Prawn Croustillant on Cucumber with Yuzu Sour Cream
The perfect asian prawn croustillant on cucumber with yuzu sour cream recipe with a picture and simple step-by-step instructions.
- 8 Fresh prawns
- Pepper
- 1 Knife point Five Spice Powder
- 1 Knife point Curry
- 1 tsp Finely chopped coriander
- 2 tsp Ginger syrup
- 2 tsp Soy sauce
- Katifi batter
- Sea-Salt
- Oil
- Mirin (sweet rice wine)
- Fish sauce
- Szechuan pepper
- Sesame oil
- Rice vinegar
- Yuzu juice
- Creme fraiche Cheese
- Oil
- Season the prawns with sea salt, pepper, five-spice powder and curry. Mix the ginger syrup, soy sauce and coriander and marinate the prawns in it for 30 minutes.
- Peel, core and finely dice the cucumber. Process soy sauce, fish sauce, mirin, Szechuan pepper, rice vinegar and sesame oil into a vinaigrette, pour the cucumber over it and put it in the fridge. Let it flow.
- Mix the creme fraiche with a little salt and yuzu juice and pour into a squeeze bottle.
- Wrap the prawns in some kataifi, then fry them at 160 ° C until golden brown. That can be done in a few seconds. Let it rest a little and serve with the sour cream and cucumber. Since the day was 34 ° C, cucumbers and sour cream remain refrigerated.
- As you have already noticed, this is a slight modification of a recipe from the “Perfect Professional Dinner” by Harald Wohlfahrt.
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