Wasabi Prawns, A Super Easy But Gratifying Weeknight Dish

So many of the dishes in the Singaporean repertoire tend to be laborious, making up for the elbow grease in deliciousness. But sometimes on a weekday, the last thing you want to do is to slave in the kitchen after a long day of work. On these nights, I look for dishes with low input and high output, as I call it. These are things that are quick and easy to put together but do not compromise on flavour. Wasabi prawns is one such dish. Invented by Singaporean chef Sam Leong, the dish marries Chinese technique and Japanese flavours.

Wasabi Prawns

Serves 4

275g shelled prawns, deveined (from 500g prawns)

1/2 teaspoon salt

1/4 teaspoon white pepper

1 egg white

Pinch of baking soda

100g Japanese mayonnaise

15g wasabi paste

1/2 tablespoon condensed milk

Oil for deep-frying

Cornstarch for dredging

Ebiko or black sesame seeds for garnish

Combine the prawns with salt, pepper, egg white and baking soda. Set this aside for about 15 minutes, while you prepare the mayonnaise and oil for frying. In a large bowl, mix together the mayonnaise, wasabi and condensed milk. Taste and adjust with more wasabi or condensed milk to your liking. Heat a deep-saucepan with oil until it reaches 200C. Coat the prawns in cornstarch and deep-fry for half a minute to a minute or until cooked. Do this in batches to avoid overcrowding the pan. Drain on paper towels and season with salt. Transfer to the large bowl with the mayonnaise and toss to coat evenly. Top with ebiko or black sesame seeds if preferred.



Pamelia Chia is a Singaporean chef and the author of the bestselling cookbook ‘Wet Market to Table’. After graduating with an Honor’s degree in Food Science and Technology from the National University of Singapore in 2014, she decided to trade a food scientist’s lab coat in for chef whites. She has since been working in restaurants in Singapore and Melbourne, including Candlenut and Carlton Wine Room. Her deepest interest being the preservation and celebration of Singaporean food heritage and culture, she started Singapore Noodles in 2020 as a platform to share about Singaporean food to a global audience. Find her on Instagram @pameliachia.

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