Prawn to be Wild

Prawn to be Wild

Our Head Chef, David Hall, is back with another Fry-day night fish special.

This week, he will have your tastebuds hooked with his Japanese-inspired prawns served in hearty, sesame seed infused bread and a tangy, ponzu dip. Of-fish-ically delicious!

Don’t forget to head over to our Instagram page (@TheFishHotel) to share your off the scale snaps.


 Prepping your prawns…

Firstly, create your prawn mousse by mixing the below ingredients together in a blender:

  • 200g raw peeled king prawns
  • 1tsp grated garlic
  • 1tsp grated ginger
  • 1/2 tsp sugar
  • 1 tsp light soy sauce
  • 1 egg white
Once blended into a smooth consistency, add a further 100g chopped king prawns and two finely chopped spring onions to your mousse. This will give it a fish-tastic texture when cooked.
Once mixed, chill in the fridge for at least 30 minutes before heading onto the next steps.

 Bready for a fish-tastic supper?

  • Firstly, pre-heat your oven to 180 degrees.
  • Once your perfect prawn mousse is nice and chilled, spread it onto your white bread (be as generous as you like!)
  • Next beat one egg and brush the tip of the prawn mix and liberally coat is sesame seeds.
  • Then, heat a frying pan on a medium heat with a lot of oil, you’re going to shallow fry your prawn toast. You’re looking for the toast to bubble and go golden brown, not turn dark to quickly, if this starts to happen reduce your heat.
  • Lightly fry the prawn and sesame side first, to seal your toast. Then as soon as it turns golden brown turn and repeat on the other side.
  • Finally transfer your toast to a non-stick tray and cook in the oven for around 5-6 minutes (this will vary dependant on the thickness of your mixture).

 Perfectly served with ponzu…

David used a good quality ponzu, which you can purchase online, and then added a splash of chilli oil, sesame oil and garnished with some thinly sliced spring onion. Happy dipping!

 What’s the verdict kids?


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