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Panko-crusted prawns and aubergine bites with pickled ginger tartare
Serves 6 Starters and mains
Ingredients
- 3 garlic cloves, finely minced
- 20 large tiger prawns, shelled and de-veined with tails left on
- 2 aubergines, cut into chunky chips
- juice of 1 lime
- 1tbsp light soy sauce
- groundnut oil, for deep-frying
- 3 eggs, beaten
- 300g panko breadcrumbs
- 6tbsp sesame seeds
For the Japanese tartare sauce
- 6 heaped tbsp very good mayonnaise
- 1tbsp wasabi paste
- 1tbsp rice wine vinegar
- 1tsp sugar
- 3tbsp finely chopped sliced pickled ginger
Method
To make the sauce, simply mix together all the ingredients in a bowl with salt to taste. Set aside.
Rub the garlic over the prawns and aubergines, then pour over the lime juice and the soy sauce and leave to marinate for 30 minutes. Heat the oil until it’s almost smoking – test it by putting a cube of bread into it. If the bread immediately rises to the surface and starts turning golden, it’s ready. Beat the eggs in a shallow bowl. In another shallow bowl, mix together the panko breadcrumbs and sesame seeds. Dip the prawns and aubergine chips into the beaten egg and then roll in the breadcrumb mix. Deep fry till golden brown. Drain on kitchen paper, scatter with sea salt and serve with the sauce.
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