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Deep-fried Prawn And Aubergines In Green Vinegar Sauce

A cool kind of dish for entertaining.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves ４ Prep: 20 min Cook: 15 min

Ingredients

King prawns 200g
Sake 1 tbsp
Aubergine 1
Potato or corn starch as required
Vegetable oil (for deep frying) as required
Green vinegar dressing:
Cucumber 10cm
Granulated sugar 1.5 tbsp
Vinegar 3 tbsp
Lemon juice 2 tbsp
Salt a pinch

Method

1
Wash the prawns thoroughly, removing the black thread down the spine. Pat dry and cover in the sake.
2
Cut the aubergine in half across first then into 8 long wedges per half. Score a cross on the skins, then soak in water to remove any harshness.
3
Cut the cucumber in half lengthways and scoop out the seeds in the middle before you grate it.
4
Heat the oil 170C. Pat dry the aubergines and deep fry. Dredge the prawns in corn starch and deep fry.
5
Lightly squeeze the water from the grated cucumber and mix with the other ingredients. Pour onto the fried aubergines and prawns as a sauce.

Tips & Note

Make the green vinegar sauce just before serving, as it will easily lose its colour.
You could also use squid instead of prawns.

Deep-fried Prawn And Aubergines In Green Vinegar Sauce

A cool kind of dish for entertaining.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves ４

Prep: 20 min

Cook: 15 min

Ingredients

King prawns 200g
Sake 1 tbsp
Aubergine 1
Potato or corn starch as required
Vegetable oil (for deep frying) as required
Green vinegar dressing:
Cucumber 10cm
Granulated sugar 1.5 tbsp
Vinegar 3 tbsp
Lemon juice 2 tbsp
Salt a pinch
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Deep-fried Prawn And Aubergines In Green Vinegar Sauce

Recipe ID :709 Posted on 05 JUN 2015
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Serves ４

Prep 20min
Cook 15min
views 8,035
printed 230

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A cool kind of dish for entertaining.

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KitchenCIB
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KitchenCIB
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Ingredients

Print Ingredients Email Ingredients
200g
1 tbsp
1
as required
as required
10cm
1.5 tbsp
3 tbsp
2 tbsp
a pinch

Method

Prep
20min
Cook
15min
1
Wash the prawns thoroughly, removing the black thread down the spine. Pat dry and cover in the sake.
2
Cut the aubergine in half across first then into 8 long wedges per half. Score a cross on the skins, then soak in water to remove any harshness.
3
Cut the cucumber in half lengthways and scoop out the seeds in the middle before you grate it.
4
Heat the oil 170C. Pat dry the aubergines and deep fry. Dredge the prawns in corn starch and deep fry.
5
Lightly squeeze the water from the grated cucumber and mix with the other ingredients. Pour onto the fried aubergines and prawns as a sauce.

Tips & Note

Make the green vinegar sauce just before serving, as it will easily lose its colour.
You could also use squid instead of prawns.

Category

Japan Deep Fried Vegetable Sides Aubergine Cucumber Prawns Seafood Shellfish Everyday Light Bites

Related king prawns shrimp eggplant vinegar sauce squid sake
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