Walnut Encrusted Prawns With Ponzu Glaze

"A simple appetizer of jumbo prawns wrapped in a walnut coating, married with a sweet and savoury sauce. This recipe was in the Life section of my local newspaper but comes courtesy of California Walnuts."
 
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Ready In:
30mins
Ingredients:
10
Yields:
12 shrimp
Serves:
4
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ingredients

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directions

  • In a small pan over medium-high heat, combine ponzu sauce, sugar and cornstarch, stirring frequently until glaze is thickened, about 5 minutes. Set aside to cool.
  • Place egg in one bowl and the flour in a second bowl. Combine walnuts and panko crumbs in a third bowl. Season all three bowls with salt and pepper.
  • Holding each prawn by the tail, coat each prawn evenly with the flour, then dip into egg mixture, and place into walnut mixture, turning to coat all over. Repeat steps until all prawns are coated.
  • Pour enough oil into a deep fryer or a deep heavy-bottomed pot to fill to at least 2 inches. Heat oil to 375 F, or until a 1-inch cube of white bread turns golden brown in 30 seconds. Fry 3 to 4 prawns at a time, turning once, until golden, about 1 to 2 minutes. Using a slotted spoon, transfer the prawns to a paper towel lined baking sheet.
  • Serve warm with ponzu glaze.

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RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
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