Salt
& Pepper Prawns Two - Spoon
Dipping Sauces
By Chef Greg
Ische, The Westin St. Francis Hotel, San Francisco,
CA
Made
with:
Otatuku Okonomi
Sauce and Ponzu Sauce
Serves:
4 - 5
Ingredients:
1
Egg
2 tbls. Cornstarch
1 Garlic Clove
2 tbls. Olive Oil
1 tbls. Coarse Salt ("Flur de sel")
21 - 25 Prawns (peeled, deveined with tail on)
1/2 cup All Purpose Flour
1/2 bunch Cilantro (chopped)
3 cups Vegetable Oil
1 tbls. Black Pepper (crushed)
As
Needed:
Okonomi Sauce and Ponzu Sauce
Method:
1. Wash
prawns in cold water to remove any debris. Pat
dry with paper towels. Score the shrimp on the
underside to prevent curling.
2. In
a bowl, mix cornstarch and flour. Add egg and
ice water to make a thin batter "tempura
mix will work". Chop cilantro and place
on side. Heat vegetable oil to 350°F. Dip
shrimp into the batter and shallow fry for 1
minute. Remove and drain and sauté with
garlic, salt and pepper in separate pan, then
toss with cilantro.
3. Serve
with Two Dipping Sauces.
Other
Related Links:
Chef
Greg Ische Bio
www.otafukufoods.com
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