Recipe contribution by Melanie Persson, MasterChef Contestant 2022
- 150-200g raw peeled prawns
- Approx. 400ml canola oil (or your preferred frying oil)
- 1 egg white
- 1 tsp gluten free soy sauce
- 1 tsp sake
- Pinch salt
- Pinch white pepper
- 1 tsp corn starch
- ½ cup Well and Good Gluten Free Plain Flour
- 1½ tbs black sesame seeds
- 1½ tbs white sesame seeds
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbs Kewpie mayonnaise
- 1 tsp sriracha (add more or less for your spice preference)
- ¼ tsp sesame oil
- Spring onion, finely sliced, to garnish
- In a small bowl, add the marinade ingredients and whisk lightly to combine and break up the egg white.
- Add the prawns and stir to make sure they’re fully coated. Leave in the fridge to marinate for 30 minutes.
- Add enough oil to shallow fry in a medium pan and place over medium-high heat.
- Combine the breading ingredients in another bowl (or zip lock bag). Lift each prawn out of the marinade and drop into the flour/sesame seed blend. Toss them fairly vigorously to make sure they’re nicely coated.
- Shake off excess breading and spread the prawns out on a plate until the oil is hot enough to fry. If you’d prefer a thicker layer of coating, lightly dip the floured prawns back into the marinade and toss again through the flour mix.
- The oil is hot enough when the tip of a wooden spoon handle or chopstick inserted into the oil sizzles. Fry the prawns in batches, without overcrowding the pan, for about 30 seconds on either side. This will vary slightly depending on the size of your prawns so cut one open when it looks cooked to confirm cooking time.
- When the prawns are cooked, allow to cool slightly on a wire rack while you mix up the dipping sauce.
- Serve with the sauce and some finely sliced spring onion to garnish.
Melanie was diagnosed with Coeliac Disease in 2016 and has been cooking gluten free since then. She competed in MasterChef 2022, displaying her ability to take regular wheat-based recipes and make them suitable for those on a gluten free diet.