Walnut Encrusted Prawns with Ponzu Glaze
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4 servings
A simple appetizer of jumbo prawns wrapped in a walnut coating, married with a sweet and savoury sauce, will delight seafood lovers.
Courtesy of California Walnuts
www.walnutinfo.com
Ingredients
Ponzu Glaze
- ¼ cup (50 mL) ponzu sauce
- 1 tbsp (15 mL) sugar
- ½ tsp (2 mL) cornstarch
Walnut Encrusted Prawns
- 1 egg, beaten
- ⅓ cup (75 mL) flour
- ½ cup (125 mL) California Walnuts, finely chopped
- ¼ cup (50 mL) panko (Japanese breadcrumbs)
- Salt and pepper to taste
- 12 jumbo prawns, raw, peeled and deveined
- Vegetable or canola oil for frying
Further informations
Tip
To make ahead, let cool on parchment-lined baking sheet. Cover and refrigerate for up to 4 hours.
Reheat in 350 F (180 C) oven until crisp and hot, about 6 minutes.
Per serving (3 prawns with glaze):
- about 207 calories,
- 10 g protein,
- 11 g fat (1 g saturated fat),
- 18 g carbohydrates,
- 1 g fibre,
- 78 mg cholesterol,
- 745 mg sodium.
%RDI:
- 3% calcium,
- 11% iron,
- 2% vitamin A,
- 0% vitamin C.
Directions
Ponzu Glaze
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1
In a small pan over medium-high heat, combine the ponzu sauce, sugar and cornstarch, stirring frequently until glaze is thickened, about 5 minutes. Set aside to cool.
Walnut Encrusted Prawns
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1
Place egg in one bowl, flour in second bowl. Combine California Walnuts and panko crumbs in third bowl. Season all three bowls with salt and pepper.
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2
Holding 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.
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3
Pour enough oil into deep-fryer or deep heavy-bottomed pot to fill at least 2 inches (5 cm). Heat to 375 F (190 C) or until a 1-inch (2.5 cm) cube of white bread turns golden brown in 30 seconds.
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4
Fry 3 to 4 prawns at a time, turning once, until golden, about 1 to 2 minutes. Using a slotted spoon, transfer prawns to a paper towel-lined baking sheet.
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5
Serve warm with ponzu glaze.
