Deep-fried Prawn And Aubergine

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Ingredients

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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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Method

Prep

20min

Cook

15min

Wash the prawns thoroughly, removing the black thread down the spine. Pat dry and cover in the sake.

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.

Cut the cucumber in half lengthways and scoop out the seeds in the middle before you grate it.

Heat the oil 170C. Pat dry the aubergines and deep fry. Dredge the prawns in corn starch and deep fry.

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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