Crispy Prawns with Three Dipping Sauces
Crispy Prawns with Three Dipping Sauces. Kataifi-wrapped prawns served with chilli jam, zesty lime crème fraîche and a punchy Matsuhisa sauce. Crispy, fresh and perfect for sharing.
Ingredients
For the prawns
- 200g kataifi
- 12 large prawns, body shelled and head on
For the chilli jam
- 1 red chilli, diced
- 1 green chilli, diced
- 75g caster sugar
- 50ml white wine vinegar
- 50ml water
For the lime sauce
- 200ml crème fraiche
- Splash of water
- 2 limes, juice and zest
For the Matsuhisa sauce
- 1 small onion, very finely diced
- 5 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp water
- 1 tsp caster sugar
- 1 tsp mustard powder
- 4 tbsp vegetable oil
- 2 tbsp sesame oil
- 2 limes, juice and zest
To serve
- Watercress
- Limes
Method
For the chilli jam, heat the vinegar water and sugar together until the sugar is dissolved. Add the chillies and simmer for 3 to 4 minutes.
For the Matsuhisa sauce, mix all the ingredients together.
For the lime sauce, mix the lime juice and zest with the crème fraiche and water.
Heat a deep fat fryer until 180C.
Wrap the kataifi around the prawns and deep fry until golden. Drain on kitchen paper and season.
To serve, spoon the three sauces into dipping pots. Pile the prawns on a plate, then top with watercress and limes.
Ingredients
For the prawns
- 200g kataifi
- 12 large prawns, body shelled and head on
For the chilli jam
- 1 red chilli, diced
- 1 green chilli, diced
- 75g caster sugar
- 50ml white wine vinegar
- 50ml water
For the lime sauce
- 200ml crème fraiche
- Splash of water
- 2 limes, juice and zest
For the Matsuhisa sauce
- 1 small onion, very finely diced
- 5 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp water
- 1 tsp caster sugar
- 1 tsp mustard powder
- 4 tbsp vegetable oil
- 2 tbsp sesame oil
- 2 limes, juice and zest
To serve
- Watercress
- Limes
Method
For the chilli jam, heat the vinegar water and sugar together until the sugar is dissolved. Add the chillies and simmer for 3 to 4 minutes.
For the Matsuhisa sauce, mix all the ingredients together.
For the lime sauce, mix the lime juice and zest with the crème fraiche and water.
Heat a deep fat fryer until 180C.
Wrap the kataifi around the prawns and deep fry until golden. Drain on kitchen paper and season.
To serve, spoon the three sauces into dipping pots. Pile the prawns on a plate, then top with watercress and limes.
