Walnut Encrusted Prawns With Ponzu Glaze

1. 1

   In a small pan over medium-high heat, combine ponzu sauce, sugar and cornstarch, stirring frequently until glaze is thickened, about 5 minutes.

2. 2

   Set aside to cool.

3. 3

   Place egg in one bowl and the flour in a second bowl.

4. 4

   Combine walnuts and panko crumbs in a third bowl.

5. 5

   Season all three bowls with salt and pepper.

6. 6

   Holding each prawn by the tail, coat each prawn evenly with the flour, then dip into egg mixture, and place into walnut mixture, turning to coat all over.

7. 7

   Repeat steps until all prawns are coated.

8. 8

   Pour enough oil into a deep fryer or a deep heavy-bottomed pot to fill to at least 2 inches.

9. 9

   Heat oil to 375 F, or until a 1-inch cube of white bread turns golden brown in 30 seconds.

10. 10

    Fry 3 to 4 prawns at a time, turning once, until golden, about 1 to 2 minutes.

11. 11

    Using a slotted spoon, transfer the prawns to a paper towel lined baking sheet.

12. 12

    Serve warm with ponzu glaze.

* Per serving · 4 servings · Values may vary.

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