Japani Jhinga - Wasabi Prawns with Dragon Fruit
Stop 2 – Japan, the land of the rising sun.
If ever I have to answer “Which is the most hardcore race of human beings on earth?” I would hands down vouch for Japanese guys. They have finesse to everything that they do, their culture, their food, cars, Caligraphy, Japanese Knives, Origami, Judo and every damn other thing. From their world best – Kobe Beef to the World’s Best Whiskey (No I am not kidding, go Google it!) they have it all. These guys can never aim for anything less than perfection.
This time I am gonna use one of my favourite Japanese ingredient – Wasabi along with Golden fried shrimps to make a famous appetizer called Wasabi prawns. I feel it was the Japanese way of answering to the classic bar appetizer Prawn Cocktail. If you ask me, this dish surely gives a highflying kick on the face to the classic prawn cocktail. Super easy and quick to make and without a doubt that wasabi is gonna blow your mind.
12 Jumbo Shrimps, cleaned, deveined, tail on
1 tbsp. sesame oil
1 tsp. salt
2 tsp. sugar
1 tsp. white pepper powder
A splash of Chinese cooking wine (optional)
Potato starch / corn flour to coat the prawns
Oil for frying
You can use fresh or frozen shrimps for this recipe. Wash them thoroughly and allow the water to drain off.
Add all the other ingredients in a bowl and mix well till its incorporated well. Add shrimps and mix. Store it in the refrigerator till you prepare the other elements of this dish.
Wasabi mayo dressing
3 tbsp. mayonnaise + 2 tsp. of wasabi paste + a dash of sweet chili sauce + juice of half a lime. Whip it up!
Buy a tube of ready wasabi paste from your local gourmet store and use.
1 Dragon fruit, medium sized .
Cut the dragon fruit in half and scoop the flesh out of the skin. Reserve the skin of the fruit to use it as serving cups. Cut the fruit into to dices.
A handful of shredded lettuce
Heat oil in a pan to fry the shrimps.
Remove shrimps from the fridge and coat them well in potato starch and shake off the excess flour from it. Fry them in hot oil till its golden in colour and once cooked remove them on a plate lined with tissues to drain off the excess oil.
In a bowl, add the golden fried prawns, shredded lettuce, (I even had some slices of smoked salmon in my fridge, I have added slices of that too) and spoonful of the wasabi mayo dressing and toss it lightly, ensure the dressing is coated well. Add a few cubes of dragon fruit and toss it once.
Spoon this over the dragon fruit cups and serve immediately.
For people who have never tasted wasabi, it gives you that shock and can make you cry with the very first bite, but once this flavour builds on you its just next level. The Dragon fruit will cut down the heat and balances it well. Do try it out and make it at your next house party and make your guest’s shout UMAMI. Stay Hungry!
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Article and Images: Harsh Dixit
Four Seasons Blush Wine pairs best with appetizers especially Wasabi Prawns . It's enjoyed best at 8° -10° C
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