Walnut Encrusted Prawns with Ponzu Glaze

  • Yield 4 servings
  • Prep 15 mins
  • Cook 15 mins


1/4 cup ponzu sauce
1 tablespoon sugar
1/2 teaspoon cornstarch
1 -- egg, beaten
1/3 cup flour
1/2 cup California walnuts, finely chopped
1/4 cup panko (Japanese breadcrumbs)
1/2 teaspoon salt to taste
1/4 teaspoon pepper to taste
12 -- jumbo prawns, raw, peeled and deveined
-- vegetable or canola oil for frying


  1. In a small pan over medium-high heat, combine the ponzu sauce, sugar and cornstarch, stirring frequently until glaze is thickened, about 5 minutes. Set aside to cool.
  2. Place egg in one bowl, flour in second bowl. Combine California walnuts and panko crumbs in third bowl.
  3. Season all three bowls with salt and pepper.
  4. Holding the tail, coat each prawn evenly with the flour, then dip into egg mixture and place into walnut
  5. mixture, turning to coat all over. Repeat steps until all prawns are coated.
  6. Pour enough oil into deep-fryer or deep heavy-bottomed pot to fill at least 2 inches. Heat to 375F or until a 1-inch cube of white bread turns golden brown in 30 seconds.
  7. Fry 3 to 4 prawns at a time, turning once, until golden, about 1 to 2 minutes. Using a slotted spoon, transfer prawns to a paper towel-lined baking sheet.
  8. Serve warm with ponzu glaze.

Tip: To make ahead, let cool on parchment-lined baking sheet. Cover and refrigerate for up to 4 hours, reheat in 350F oven until crisp and hot, about 6 minutes.



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