Prawn Fingers With Wasabi Soy Dip Recipe

Name: Prawn Fingers With Wasabi Soy Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 spring onions, chopped fine; 1 tablespoon chopped fresh coriander; 2 tablespoons olive oil; 1 clove garlic, crushed; 1 teaspoon grated fresh gingerroot; 1 small fresh red chile, seeded and chopped; 1 teaspoon tamarind paste or 1 teaspoon lemon juice; 1 tablespoon tomato puree; 3 sheets phyllo pastry; 12 large prawns, shelled and de-veined; vegetable oil (for deep frying); 1 tablespoon mild wasabi or 1 tablespoon hot wasabi; 1 small red chile, seeded and sliced; 1 tablespoon lime juice; 2 tablespoons dark soy sauce; 2 tablespoons water; 1 tablespoon soft brown sugar

Servings: persons

2 spring onions, chopped fine
1 tablespoon chopped fresh coriander
2 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon grated fresh gingerroot
1 small fresh red chile, seeded and chopped
1 teaspoon tamarind paste or 1 teaspoon lemon juice
1 tablespoon tomato puree
3 sheets phyllo pastry
12 large prawns, shelled and de-veined
vegetable oil (for deep frying)
1 tablespoon mild wasabi or 1 tablespoon hot wasabi
1 small red chile, seeded and sliced
1 tablespoon lime juice
2 tablespoons dark soy sauce
2 tablespoons water
1 tablespoon soft brown sugar

1
Wasabi Soy Dip: Place all the ingredients in a small pan, heat gently to dissolve the sugar.
2
Set aside to cool.
3
Place the spring onions, coriander (cilantro), garlic, ginger, chili, tamarind paste or lemon juice and tomato puree in a blender and blend to a smooth paste.
4
Cut each sheet of pastry lengthwise into 4 strips 8 x 3 inches.
5
Take one strip and brush with a little of the oil.
6
Spread 1/2 teaspoon of the paste along one narrow end.
7
Place a prawn over the top, with only the tail extending beyond the edge of the pastry.
8
Roll up to enclose the prawn, twisting the ends together to seal.
9
Cover with a clean tea towel and repeat to make 12 fingers.
10
Heat 4 inches of vegetable oil in a heavy-based pan to a temperature of 350 degrees F or until a cube of bread browns in 30 seconds.
11
Carefully slip in the prawn fingers and cook for 2 minutes until the pastry is crisp and golden.
12
Drain on absorbent paper, and serve at once with the Wasabi Soy Dip.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 spring onions, chopped fine, 1 tablespoon chopped fresh coriander, 2 tablespoons olive oil, 1 clove garlic, crushed, and more.

Yes, Prawn Fingers With Wasabi Soy Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Prawn Fingers With Wasabi Soy Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions