Asparagus, Prawn and Zucchini Bites with Sesame Mayo

. October, 2016
Photography by Sarah Tuck.
Asparagus, Prawn and Zucchini Bites with Sesame Mayo

I am a bit tired of the spring rain. As soon as the rain stops for more than five minutes I celebrate by inviting people for drinks and nibbles like these.


⅔ cup Japanese mayonnaise (or good-quality egg mayo)
1 teaspoon sesame oil
400 grams raw prawn meat
4 spring onions, roughly chopped
1 teaspoon sesame oil
½ teaspoon soy sauce
⅓ cup plain flour
3–4 tablespoons cornflour
2 eggs
2 small zucchini, grated
250 grams young asparagus, chopped
2 tablespoons sesame seeds
¼ cup coconut oil
1 tablespoon black sesame seeds
1 spring onion, finely sliced


Mayo: Mix the mayo and sesame oil together and store in the fridge until required. 

Put half of the prawn meat in a food processor, roughly chop the other half and set aside. Whiz the first lot of prawn meat with the spring onions, sesame oil, soy sauce, flour, 3 tablespoons of cornflour and the eggs.

Pour out into a large bowl and add the reserved chopped prawn meat, chopped asparagus and grated zucchini. Mix well to combine. If using straight away the mixture should be fine as it is, if you are making it a few hours in advance, add the extra cornflour.

Heat half of the coconut oil in a large frying pan and cook tablespoons of the fritter batter for a minute each side until golden and cooked through. Drain on paper towels and top with sesame mayo, sesame seeds and spring onions to serve. Makes 36