Tiger Prawns Dashi Style, Crispy Noodles & Shoots, Red Pepper & Ginger Salad… Aurora Sauce

By Simon    

June 26, 2014

Wow what a feast!! This dish was amazing and so simple to prepare. Crispy tiger prawns marinated in dashi & chilli, crumbed up in panko, served with quick crispy noodles, bean sprouts, red pepper and ginger, a herby salad, topped with aurora sauce, - totally delicious and moreish. Check out the plate, not a crumb left in sight.....

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 1 Feast

Ingredients

10 Grams Kombu dried seaweed

1 1/2 Litre Cold water

5 Grams Bonito flakes

4 tbsp Mayonnaise

2 tbsp Tomato ketchup

2 tsp Japanese mustard

1 tsp Worcestershire sauce

1 Kg Tiger Prawns

2 Large Eggs free and organic

1 Heaped tbsp Plain flour

125 Grams Panko breadcrumbs

4 Large Red peppers

1 Chunk Ginger root

300 Grams Bamboo shoots or bean sprouts

300 Grams Fine rice noodles ( dried )

1 Bunch Coriander

1 Litre Vegetable or groundnut oil

1 Scattering Freshly milled black pepper to serve

1 Bunch Hungry Guests... ūüôā

1 Small Bottle Sake... ūüôā

Directions

Dashi Stock. 

This is the basis of so many Japanese sauces, dressings, noodle and soup dishes.  Making your own dashi is well worth the time, minimal effort and really does bring a uniqueness to many dishes.  You can buy dashi ready made in concentrated liquid and powder form.

Rinse the dried kombu seaweed (Dried seaweed)  under cold running water.  In a large saucepan add 1.5 litres of cold water, add the seaweed and leave to soak for 30 minutes, it will triple in size, remove seaweed from the pan and cut into 3 long strips.  Place back in the pan a bring it to a boil, as soon as it starts to boil remove the seaweed and discard.  Stir in the bonito or chilli flakes, bring the water back to the boil and simmer gently for 2 minutes, remove pan from heat allowing to cool slightly.  Once the flakes have sunk to the bottom of the pan,  strain through a muslin lined sieve.  Allow to cool and refrigerate until needed.  The Dashi will keep in the fridge for a couple of days or can be frozen.

To make Aurora sauce.

Combine all the ingredients, mixing together, adjust seasoning and chill.

For the dish, marinate the tiger prawns in the cold dashi for a couple of hours covered in the fridge.

Prepare all the other ingredients ready to cook. Prepare a crumbing station.  Flour in the first bowl ,whisked eggs in 2nd bowl and seasoned panko breadcrumbs in the other.  Once the prawns have marinated strain of the dashi and reserve.  Place the prawns a few at a time into the flour, shaking off any excess, dipping them into the egg and finally a good coating of crumbs, place on a tray and set aside.

Heat oil in a wok or large deep pan to 180c.

Drop your rice noodles into the hot oil, they will expand like crazy and crisp up, they only need 10-20 seconds, remove with a slotted spoon and drain onto kitchen paper.  Into the hot wok or pan add the crumbed tiger prawns in small batches and deep fry for about 2 minutes until golden and cooked, drain onto kitchen paper, keeping them warm.

Clean out the wok, add a dash of oil bringing up to a hot heat, add the ginger, red pepper and bean sprouts stir frying for a couple of minutes, add a large dash of the reserved dashi, continue to stir fry for 2 future minutes combing it all.

To build the feast, simply layer some crispy noodles on a large serving platter, layer the pepper and bean sprout mix, add a large scattering of  fresh coriander giving it a gentle toss together, the lovely warm crispy tiger prawns and serve with a dish of dipping Aurora sauce on the side.Watch in amazement and smile as your feast is devoured in front of your very eyes.

Wow what a feast and you can see from the pictures not a crumb in sight..... Enjoy!

 

 

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