Walnut Encrusted Prawns with Ponzu Glaze

A simple appetizer of jumbo prawns enwrapped in a walnut coating married with a sweet and savoury sauce will delight seafood lovers.

Serves: 4
Prep Time: 15 minutes


1/4 cup (50 mL) ponzu sauce 1 tbsp (15 mL) sugar 1/2 tsp (2 mL) cornstarch 1 egg 1/3 cup (75 mL) flour 1/2 cup (125 mL) California walnuts, raw and crushed 1/4 cup (50 mL) panko (Japanese breadcrumbs) salt and pepper 12 prawns, raw, peeled and deveined vegetable or canola oil for frying

Cooking Instructions:

Glaze: Combine the ponzu sauce, sugar and cornstarch and heat over medium high heat in a small pan, stirring frequently until glaze is thickened, about 5 minutes. Set aside to cool. In three separate dishes add a beaten egg to one, the flour to the second and the crushed walnuts and panko to the third dish. Season all three with salt and pepper. Holding the tail, coat each prawn evenly with the flour then dip into egg mixture and place into walnut mixture turning to coat all over. Repeat steps until all prawns are coated. Pour enough oil into deep-fryer or deep heavy-bottomed pot to fill at least 2 inches (5 cm). Heat to 375ºF (190ºC) or until a 1-inch cube of white bread turns golden brown in 30 seconds. In batches (3-4), deep-fry prawns, turning once, until golden, about 1-2 minutes. Using a slotted spoon, transfer prawns to a paper towel-lined baking sheet. Serve warm with ponzu glaze. Chef notes: To make ahead, let cool on parchment-lined baking sheet. Cover and refrigerate for up to 4 hours, reheat in 350ºF (180ºC) oven until crisp and hot, about 6 minutes.