FRESHNESS, simplicity and attention to every detail in preparation is at the heart of Japanese cuisine.
For Shingo, well known proprietor of his eponymous bar in Corio Street, food is not only an integral part of his native culture, but an expression of love and respect for those he serves too.
A family favourite in Japan, Ebi (prawn) Furai (fry) is visually appealing and nutritious and is best served with steamed rice, miso soup and lashings of Shingo’s sweet and tangy tartar sauce.
Ingredients (Serves 4)
Japanese Tartar Sauce
- 2 Eggs
- ¼ Brown onion
- ½ Carrot- finely diced
- 2x Pinch of salt
- 2x Pickled baby cucumbers
- 1 tsp of vinegar
- 1 tsp of white sugar
- 2x Garlic cloves
- 150g Kewpie mayonnaise
Ebi Furai
- 1kg of King prawns
- Breadcrumbs
- Plain Flour
- Potato Starch
- 2x eggs
Method
Japanese Tartar Sauce
Place eggs and garlic cloves in small bowl and bring to the boil for 10 minutes. Finely dice onion and carrot. Place vegetables in bowl and sprinkle with salt and wait for 5 minutes to draw out the water.
Using kitchen paper, wrap onion and carrot and squeeze out excess water. Pat dry vegetables and place in new bowl with finely chopped cucumbers.
Add 1tsp of white sugar, 1tsp of vinegar, finely chopped eggs, garlic gloves and 150g of Kewpie mayonnaise and mix thoroughly.
Ebi Furai
Peel and clean prawns leaving tails on. Place prawns in large, stainless-steel bowl and sprinkle over with potato starch and a pinch of salt, these ingredients act as a washing agent, collecting impurities. Wash and rinse prawns thoroughly under running water. Pat dry.
Cut off the edge of the tails, scraping the inside of the remaining tips gently with a sharp knife. Pat dry tails to prevent spluttering in oil.
To uncurl prawns, cut tiny incisions along the belly of each severing the muscle to straighten.
In a bowl beat eggs with a splash of water.
Place breadcrumbs in a large tray, and flour in another.
Holding the tail of the prawn, dip into flour to cover. Tap off loose flour before dipping completely into egg and then roll in breadcrumbs to complete batter.
Fill frying pan 1/3 full with vegetable oil and heat until it just begins to bubble when checked with a utensil.
Place battered prawns in oil until crisp and golden and rest on kitchen paper.
Arrange Ebi Furai on a platter and serve with sweet and tangy tartar sauce, steaming rice, miso soup and your choice of garden salad.
