Santa Barbara spot prawns with roasted cashews and scallions, cabbage slaw and yuzu vinaigrette
Recipe courtesy of Roy Khoo, Executive Chef, The California Club (Los Angeles)
Ingredients
- Ingredients for sauce:
- Shaoxing cooking wine - 1/2 cup
- light soy sauce - 1/2 cup
- rice wine vinegar - 1 1/2 cups
- sugar - 1/4 cup
- oyster sauce - 1/2 cup
- corn flour - 1/4 cup
- Ingredients for yuzu vinaigrette:
- yuzu purée - 1/2 cup
- rice wine vinegar - 1 cup
- vegetable oil - 3/4 cup
- sugar - 1/2 tsp.
- salt - to taste
- pepper - to taste
- Ingredients for cabbage slaw:
- red and white cabbage - 4 oz., shredded
- yuzu vinaigrette - 2 oz.
- Ingredients for prawns:
- salt - 1 tsp.
- white pepper - 1 tsp.
- cooking wine - 2 Tbsps.
- egg - 2 ea.
- jumbo prawns - 12 ea.
- oil for frying - as needed
- corn flour - 2 cups
- Ingredients to finish prawns:
- oil - 2 Tbsps.
- garlic - 10 cloves, chopped
- chili flakes - 1 tsp.
- spring onion - 1 ea., cut
- sesame oil - 1/2 tsp.
- roasted cashews - 1/4 cup
Instructions
Procedure for sauce:
- Mix and set aside.
Procedure for yuzu vinaigrette:
- Emulsify together.
Procedure for cabbage slaw:
- Mix cabbage with yuzu vinaigrette.
Procedure for prawns:
- Mix the salt, pepper, cooking wine and egg, and marinate the prawns for at least 1 hour.
- Coat the marinated prawns individually with corn flour.
- In a pan, add sufficient oil to pan-fry prawns. Do not overcrowd the pan. Fry prawns and set them aside.
Procedure to finish prawns:
- In a pan, add oil, followed by garlic, and sauté for 30 seconds.
- Add in chili flakes, and sauté until fragrant.
- Stir sauce (ensuring corn flour gets distributed to thicken), then add sauce to the pan, and it will thicken.
- Add prawns to coat with the sauce.
- Finish with sesame oil, followed by spring onion and cashew.
- Serve with cabbage slaw over purple sweet potato purée.
