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An appetiser of crispy sea prawns, wasabi aioli and mango salsa
Sea prawns aren't just juicy, they are also rich in B-vitamins that help the body produce energy. Wasabi aioli packs a rich dose of spiciness while fresh mango salsa refreshes the palate to stimulate appetite.
|Large prawns||40 pcs|
|Sesame oil||1 tsp|
|Egg white||from 2 eggs|
|Wasabi Aioli Sauce|
|Fresh lemon juice||15ml|
|Mango Salsa Garnishing|
|Mint leaves (chopped)||30g|
|Thai chilli sauce||100g|
|Roasted white sesame seeds||1g|
For the wasabi aioli sauce, combine mayonnaise, condensed milk, wasabi paste and fresh lemon juice.
Bring water to a boil and mix gelatine powder in and stir till it is all dissolved. Set aside till cool.
Pour the gelatine liquid over the wasabi-aioli and mix. Keep chilled till just before use.
Mix diced mangoes, shallots and mint leaves with the Thai chilli sauce. Keep refrigerated once done.
Marinate prawn meat with salt, sugar, sesame oil and egg white, then coat with corn starch.
Fry in hot oil for 1 minute until cooked, and mix immediately with wasabi aioli.
Garnish with mango salsa, microgreens and white sesame seeds.
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