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.
Enjoy!
Prepping your prawns…
- 200g raw peeled king prawns
- 1tsp grated garlic
- 1tsp grated ginger
- 1/2 tsp sugar
- 1 tsp light soy sauce
- 1 egg white
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…
What’s the verdict kids?
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