Fried Prawn with Yogurt Mayo Sauce (Ebi-Mayo)
- 20 Raw Large King Prawn
- 1 Tbsp Sake
- 1 tsp Sea Salt
- 1 Tbsp Corn Starch
- 1 Tbsp Sun Flower Oil
Yogurt Mayo Sauce
- 3 Tbsp Japanese Mayonnaise
- 1 Tbsp Greek Yogurt
- 1 clove Garlic, grated
- 1 tsp Lemon Juice
- 1 pinch Sea Salt
- 8 Mini Tomato
- Lentil Beans
- Salad Cress
- Pea Shoots
- Edamame Beans
- Chive Flowers
- Smoked Paprika Powder
- Toasted Sesame Seeds
- Black Salt or Black Sesame Seeds
Fry the prawns
Make a cut on the back of prawn to remove guts if not cleaned (make sure not to cut through the prawn).
Apply sea salt over the prawns and put them in a plastic bag. Add the sake and gently shake the bag.
Add corn starch and evenly coat the prawns with corn starch.
Apply the oil on frying pan and cook the prawns on medium heat until thoroughly cooked.
Make the sauce
Meanwhile put all ingredients in a bowl and combine well.
Coat the prawn with the sauce
Put the prawns in the bowl and marinate for about 5 minutes.
Cut mini tomatoes into half.
Slice the chives finely length-way and soak in cold water so they shrink.
Boil water in a small pot, add a bit of salt and cook lentil beans until done.
Defrost edamame and finely slice radish.
Make plate presentation
Place the prawns in round shape on a plate.
Next, place the boiled lentils filling up the gaps between prawns making a circle line.
Once you make a circle shape with prawns and lentils, place other garnishes carefully along with the circle. For radish, make a radius length cut bend one end to give it a three-dimensional effect.
Lastly sprinkle some paprika powder, toasted sesame seeds, and black salt (or black sesame seeds) as an accent of presentation.