10g of wasabi powder with 15g of water or 25g of wasabi already ready in paste<\/li> \n

115g of Japanese “kewpie” mayonnaise or equivalent brand<\/li> \n

35g sweetened condensed milk<\/li> \n<\/ul> \n \n

To coat the shrimp:<\/p> \n \n

200g flour<\/li> \n
230g of water<\/li> \n<\/ul> \n \n
Then:<\/p> \n \n
- 800g tapioca starch<\/li> \n<\/ul> \n \n
  If you like crispy dishes, try the extra crispy sesame chicken HERE<\/a> !<\/p> \n \n
  Here are the rather special ingredients of this wasabi sauce. No, I’m not mistaken about them, there is sweetened condensed milk! Japanese mayonnaise can be found in Japanese or Asian grocery stores or on the internet. If you know me, I’m a fan of homemade mayonnaise that I’ve been making since my childhood, but if I put Japanese mayonnaise here, there’s a reason!<\/p> \n \n
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  Mix the wasabi powder with the water or take the wasabi paste directly.<\/p> \n \n
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  Mix well.<\/p> \n \n
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  Add mayonnaise and sweetened condensed milk.<\/p> \n \n
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  A little mixing and it’s already over. Set aside.<\/p> \n \n
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  Mix flour and water in a container.<\/p> \n \n
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  Add the deveined and shelled raw prawns.<\/p> \n \n
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  Mix everything well. In another container, put the tapioca starch. Put the prawns one by one in the starch, removing all the same the excess dough.<\/p> \n \n
  Even if it says flour on it, it is indeed starch (in fact, in English it says starch, starch).<\/p> \n \n
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  Then coat each shrimp with starch. Leave the prawns in the cornstarch by pushing them to the side of the bowl and then leave them in there for 15 minutes. The moisture from the shrimp will create a thicker layer of batter as the starch absorbs this moisture.<\/p> \n \n
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  When you’re ready to eat, heat up a wok or a pan of oil (not a fryer!). The oil must be very hot, over 190\u00b0C. Put the prawns one by one. You will probably do several baths for all the shrimp.<\/p> \n \n
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  Let them cook for about a minute, no more otherwise the shrimp will overcook. But the superficial layer of dough will be very crispy!<\/p> \n \n
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  Let the shrimp rest on absorbent paper while cooking them all.<\/p> \n \n
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  I can confirm that I only cook the shrimp once. If they were cooked again a second time, they would become overcooked!<\/p> \n \n
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  Pour some of the sauce. You will surely not put everything, just enough to coat them well, but I did my calculations so that everything falls well as it should!<\/p> \n \n
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  Mix well.<\/p> \n \n
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  Then serve immediately. I put some wasabi sesame seeds here that I found in an Asian supermarket!<\/p> \n \n
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  Wasabi Crispy Shrimp<\/h2>\n
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  As I travel much less than before, I look at my notebooks in which I wrote down the dishes I had tasted abroad. This dish of crispy wasabi prawns really stuck with me and I had tasted it in Shanghai some time ago. It took me a long time to find the right proportions and since I finally discovered the way to make fried food extra crispy, I am having fun making the delights I had in mind. It's done with this dish which is very special. I recommend if you try it, maybe only start with half the proportions. The \u201csauce\u201d that coats the prawns is very, very special. But a delight when you dare to venture there!<\/span><\/div>\n
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