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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 25 |
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Directions: Mix the mayonnaise, wasabi paste and soy in a small bowl, then cover and
refrigerate until ready to use.
Peel the prawns leaving the tails intact. Gently pull out the dark vein
from each prawn back starting at the head end.
Cut the crust off the bread and cut the bread into twenty-five 3 cm (1
~1/4 inch) cubes. With a sharp knife, make an incision in the top ot the
bread three-quarters of the way through. Gently ease a prawn into the cut
in each bread cube, leaving the tail sticking out. Cut 25 strips from the
Nori measuring 1 cm (1/2 inch) X 15 cm (6 inch). Wrap a strip around the
outside of each bread cube and secure with a toothpick.
Measure the sesame seeds into a bowl. Put the eggs in a small bowl and
dip the bread in, the sesame seeds.
Fill a wok or a deep heavy-based saucepan one third full of oil and
heat until a cube of bread browns in 15 seconds. Cook the prepared cubes
in batches for 1-2 minutes, or until the bread is golden and the prawns
cooked through. Drain on crumpled paper towels, remove the toothpicks and
season with salt. Serve topped with a teaspoon of the mayonnaise.
Note: Cook this recipe close to serving time to ensure the bread cubes
stay crisp. The wasabi mayonnaise can be made several hours ahead then
covered and refrigerated until you are ready to use it.
| Ingredients:
1/2 Cup(s) Whole-egg Mayonnaise
1 Teaspoon(s) Wasabi Paste
2 Teaspoon(s) Japanese Soy Sauce
25 small Raw Prawns
1 Loaf Stale White Bread
3 Sheets Nori (Dried Seaweed)
1/2 Cup(s) Sesame Seeds
3 Eggs, lightly beaten |
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