16 raw prawns,
50 grams flour
1 teaspoon ichimi togarashi
2 egg whites
50 grams harusame noodles
canola oil for frying
125 grams Japanese mayonnaise
1-2 teaspoons wasabi paste
1 tablespoon Japanese soy sauce (tamari)
1 clove garlic, crushed
Shell the prawns, leaving the tail on. De-vein them and dry well on paper towels. Combine the flour and togarashi in a shallow bowl. Beat the egg whites until frothy but not stiff. Place the noodles in a plastic bag and using sharp scissors cut them into 1 cm lengths. The bag prevents the noodles flying everywhere. Tip them into a shallow bowl.
Put enough oil into a wok or saucepan for deep frying the prawns. Heat the oil to 170ºC. It’s a good idea to use a thermometer. Dust the prawns with flour then dip in the egg whites then the noodles. Drop 1 or 2 at a time, into the hot oil, and cook until a pale golden colour. The noodles will puff up dramatically. Drain on paper towels. Whisk the egg white before dipping each batch of prawns.
Wasabi mayonnaise: Combine the ingredients in a small bowl and season to taste.
Pile the prawns up on a plate and serve with the wasabi mayonnaise. Serves 4
Ichimi togarashi: Japanese ground chilli, available at Japanese and some Asian food stores.
Harusame noodles: often labelled as Dry Starch Noodle – a Japanese noodle made from potato and corn starch. Available from Japanese food stores