These simple little appetiser prawns will look more difficult than they really are. Always a bonus when being praised by your guests. You can buy ponzu sauce at most asian supermarkets but if you can’t find any then there is a simple alternative…
18 large raw king prawns (peeled with tails left on)
3 tablespoons cornflour
2 cups fine breadcrumbs (Japanese Panko crumbs would be great if you can find them)
salt & pepper
peanut oil (for frying)
1/2 cup ponzu sauce.
1/4 cup dark soy sauce
1/4 cup light soy sauce
2 tablespoons lemon juice
Arrange three separate bowls; one with cornflour, seasoned with salt & pepper, one with beaten eggs and the other with breadcrumbs.
In turn, coat a prawn with flour, then egg, then breadcrumbs. Arrange on a plate and cover until your ready to fry.
Fill a wok 1/3 full of the peanut oil and heat over a medium/hot heat until hot, and a cube of bread will brown in about 15 seconds. Drop 5-6 prawns at a time into the oil and fry for about 1 minute each side until the crumbs are browned. Remove and drain on paper towels. Repeat with the remaining prawns.
Place the ponzu sauce in a small bowl in the centre of a serving platter with the prawns arranged around the outside with a bit of greenery for good measure.