Servings |
2people |
Cook Time |
30minutes |
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Slice the onion, stack the slices on top of each other and mince well. Put the chopped onion in another bowl and rub with a bit of salt. Rinse the onion with cold water and drain with a mesh strainer. Squeeze out the water, put them on a paper towel and remove the excess moisture. Add the onion to the chopped egg. |
Let’s prepare the side vegetables. Use a vegetable slicer and shred the cabbage into ice water. Let it sit in the water for 2 to 3 minutes. Drain the cabbage shreds with a salad spinner. Serve it on a plate. Garnish with the parsley, small tomamos and lemon wedges. Put the tartar sauce in a small cup and place it on the plate. |
Let’s deep-fry the prawns. Drop the breadcrumbs in the heated oil to check the oil temperature is around 175 °C (347 °F). Less than 2cm (0.8″) depth of frying oil is good enough for this recipe. Dust off the breadcrumbs from the tails. Hold the prawn tails and gently put them into the oil one by one. |
If the soft breadcrumbs are not available, mist dried breadcrumbs with water so that the ebi fry become crispy.
This tartar sauce uses less amount of mayonnaise. Adding extra mayo or a bit of mustard to the sauce also brings out the flavor.