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
- 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.
- Place egg in one bowl, flour in second bowl. Combine California walnuts and panko crumbs in third bowl.
- Season all three bowls with salt and pepper.
- Holding the tail, coat each prawn evenly with the flour, then dip into egg mixture and place into walnut
- mixture, turning to coat all over. Repeat steps until all prawns are coated.
- 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.
- 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.
- 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.