Last weekend, we had some guests over. It’s been a while but it was super fun for us and the kids, despite the weather. While the elders were busy catching up, the kids were having a super fun splashy time at our backyard.
Apart from that, we were also celebrating Burp!’s achievement – after 1.5 years of blogging, Burp! now has 2.2k visitors a week – I know it’s not a lot compare to other popular blogs but it is still super awesome. I wouldn’t have done it without you guys 🙂 I am truly thankful for all your wonderful support and encouragement. xoxoxo
So, back to my dinner party, I had my menu planned and prepared a day before – when it’s time, they just need to go into the oven for roasting and braising. See! it’s so simple.
While waiting for our mains to be ready, I served up some prawn bites. I am, of course, super excited about them. There are many elements in this entree that I love love love – prawns, ebikko or salmon roe, mayonnaise (the creamier the better) and wasabi.
The ebikko or salmon roe adds a surprise burst of saltiness and mouthful of play to the whole experience.
The best part was, it’s pretty, easy to make and a delightful enjoyment. I had, not just one, but six thumbs up from my dinner party 🙂
Wasabi Ebikko Prawn (adapted from Eric Neo’s Prawns vs Crabs)
12 tiger prawns, de-shelled and deveined
2 egg whites
1 cup potato flour
1 cup corn flour
Salt and pepper, to season
2 tbsp fresh ebikko or salmon roe, for garnish
1/2 cup japanese mayonnaise (I use Kewpie Mayonnaise)
1/4 cup wasabi paste
1 tbsp honey
1 tbsp condensed milk
1. Combine potato flour and corn flour in a mixing bowl. Season prawns with salt and freshly cracked pepper. Dip the prawns in egg wash and coat with flour mixture. Set aside.
2. Heat up a pot of oil over medium heat. Gently slide the coated prawns into the hot oil and deep fry till golden brown.
3. Remove and drain the fried prawns. To prepare the wasabi mayo, mix all the ingredients in a small mixing bowl.
4. To serve, spoon the wasabi mayo into shot glasses to about 1/3 of the glass. Then top with ebikko or salmon roe (as much as you like). Lastly, place the prawn on the side of the glasses. Serve.