Tiger prawns with wasabi sauce
2 servings
25 minutes
Tiger shrimp with wasabi sauce is an exquisite dish of Japanese cuisine that combines the delicate sweetness of shrimp with the spicy sharpness of famous wasabi. The shrimp are marinated in sake and egg, fried to a crispy crust, and then coated in a creamy sauce made of mayonnaise, condensed milk, cream, and lemon juice. This sauce gives the dish a refined balance of flavors—soft, sweet yet with a slight spicy note. The finishing touch is a sprinkle of black and red tobiko caviar that adds ocean freshness and a crunchy texture. This dish is perfect for both an elegant dinner and a festive table, impressing with its aesthetics and complexity of taste sensations.
1
Marinate the peeled shrimp in salt, sake, egg, sugar, and starch. Leave for 5 minutes.
- Tiger prawns: 6 pieces
- Salt: 3 g
- Sake: 10 ml
- Chicken egg: 1 piece
- Sugar: 66 g
- Potato starch: 40 g
2
Fry the shrimp in vegetable oil until golden brown.
- Vegetable oil: to taste
3
To prepare wasabi sauce, mix mayonnaise, condensed milk, wasabi powder, cream, sake, and lemon juice until smooth.
- Mayonnaise: 50 g
- Condensed milk: 130 g
- Wasabi powder: 30 g
- Cream: 25 ml
- Sake: 10 ml
- Lemon juice: 30 ml
4
Place the shrimp on a plate, drizzle with wasabi sauce, and garnish with black and red tobiko caviar.
- Tobiko (flying fish roe): 8 g