Wasabi Prawns Mango and Watermelon Salad

Ben O'Donoghue

Ingredients:

  • 12 large king prawns peeled and deveined tail left on
  • ½ pack kadayif pastry
  • 500mls vegetable oil for frying
  • 1lg ripe mango
  • 2 thick wedges of water melon
  • ½ cup Japanese mayo
  • 1 tube wasabi paste
  • coriander to garnish
  • 1 red chilli julienned
  • 2 x limes cut into wedges

Method:

  1. Smear each prawn with wasabi paste, just a little. Lay out lengths of the pastry and roll the prawns in the strands and set aside
  2. Combine the mayonnaise and wasabi to taste – I use around 2 teaspoons – dollop the  wasabi mayonnaise on the plate  and arrange the fruit around the mayonnaise.
  3. Heat the vegetable oil in a wok or saucepan over medium heat. Fry the prawns for 2 minutes, then drain and season with salt and pepper.
  4. Serve the prawns on top of  the fruit and mayonnaise garnish with the coriander leaves, chilli and lime halves.

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