Monday 6 April 2015

Wasabi Prawn Cocktail

An exclusive from Niloufer's Kitchen

Wasabi Prawn Cocktail

Japanese cuisine has taken the world by storm over the past 2 decades. Their simplistic "less is more" approach of serving up their food is rather artistic. Fresh ingredients is the key to a perfect Japanese dish. Seafood is the favourite choice of protein in this cuisine. Great pride is taken on choosing and preparing the best available. 

Wasabi prawns traditionally are deep fried, topped with the sauce but I also share my
pan- fried  version which are probably more practical to cook in a home kitchen. They are both equally delicious.

Traditional Deep fried Wasabi Prawn with a chipotle drizzle.

Wasabi Dressing

8 tbsp mayonnaise
2 tsp horseradish mustard
2 tsp wasabi paste

In a bowl  mix the dressing of mayonnaise, horseradish and  ready wasabi paste. Keep aside for topping.

Pan fried method

1 kg/2.2lbs  prawns; shelled and de-veined

grape seed oil

Heat a skillet with 1 tbsp oil. Toss 1/2 the prawns into the hot pan. Sprinkle with salt and paprika. Toss and turn the prawns until just cooked through and sprinkle with lemon juice; It will take about 5 minutes. Remove and keep aside. Repeat the process with the second batch, starting with another tbsp of oil, prawns and the rest.

Deep fried method

1 kg/2.2 lbs  prawns; shelled but tail on and de-veined

2 cups cornstarch
2 tsp salt
3 cups oil

Heat the oil to 180C/360F. Dip each prawn into the cornstarch and salt mixture. Allow to coat the prawn and drop into the oil. Cook in batches. Remove with a slotted spoon and keep aside on a kitchen towel to drain the excess grease. It will take 5 minutes per batch to cook through.

Serve warm with the wasabi dressing.


 I use is  an olive oil based mayonnaise easily available in supermarkets. You may use your favourite one.

The prawns used are generally medium to large in this recipe. 

Drain the prawns properly. They should be ''dry'' and not dripping in water when you begin. It is best to leave it in a colander for 30 minutes which will allow the water to drain and then dab it with kitchen paper before starting to fry.

Wasabi comes in a tube which is a prepared paste or in a can in powder form. I prefer the one in a tube ready and  prepared for its flavours.  

Horseradish mustard comes in glass bottles; You may mix equal parts of  ready horse radish and mustard to make your own.

It pairs well with a side of stir fried  noodles.  Bean sprouts and edamame beans also go well.

Serving these prawns on thin ribbons or julienned vegetables like radish, daikon, carrots, cabbage and green spring onion is another option to consider. 

Using the wasabi dressing on a grilled piece of fish or hamburger is also delicious.

For more interesting recipes click

Niloufer's Kitchen:French Bistro

Look out for the new book on Spanish Tapas to be published soon.

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