A special snack for your iftar this Ramadhan
Crispy fried prawn croissant with tonkatsu, tartar
Published: 09:05 PM,May 08,2021 | EDITED : 12:05 AM,May 09,2021
prawn
There’s good food in the desert and one only has to visit the kitchen of Desert Nights Camp in Al Wasil in Sharqiyah to know this. In today’s Cook Like a Chef, Chef Ruchira Silva is sharing this tasty snack — one that you can binge on during iftar.
RECIPE
Makes 4 portions
Ingredients:
8 nos Croissant
50gms Red cabbage
50gms White cabbage
For the Crispy Fried Prawn
8nos Large prawn (cleaned with tail)
1 1/2 tsp Salt
1 tbsp Lemon juice
1 ½ tsp Pepper powder
50 gms Corn flour
2 nos Eggs
100 gms Panko crumb Oil for frying
For the Tartar sauce
2 nos Chopped white egg (boiled)
2 tbsp Chopped onion
1 tbsp Chopped gherkin
3 tbsp Mayonnaise
1 tsp Lemon juice
1/2 tsp Salt
1/2 tsp Pepper powder
For the Tonkatsu sauce
1 tbsp Tomato ketchup
1 1/2 tsp Worcestershire sauce
1 1/2 tsp Oyster sauce
1 1/4 tsp Sugar
For the garnish
2 tbsp Spring onion
Method:
For the Crispy Fried Prawn
Season the prawn with lemon, pepper, salt and keep for 10 to 15 min.
Coat the prawn in cornflour and remove excess flour.
Beat the eggs and make a batter
Dip the prawn in egg batter, coat in panko crumb and keep aside.
Heat the oil up to 175*c and fry the prawns for 2-3 minutes until golden brown.
Drain the excess oil and keep it aside.
For the Tartar sauce
Mix all the ingredients in bowl and keep a side.
For the Tonkatsu sauce
Mix all the ingredients together in bowl and keep a side.
For assembling the
croissant sandwich
Take croissant, cut the middle through halfway and open wide.
Mix the cabbage and fill it into the croissant.
Layer the 02 fried prawns on top of the cabbage.
Top the prawns with tartar sauce.
Dress with tonkatsu sauce and serve.
ABOUT THE CHEF
Chef Ruchira Silva is currently the Executive Chef of the multi-awarded Desert Nights Camp in Al Wasil in Rimal Al Sharqiya.
With an advanced school level at the Sri Lanka Institute of Tourism and Hotel Management, Chef Ruchira gained his experience by working with some of the 5-star hotels in his home country. His career would take him from some of the best hotels and restaurants in Sri Lanka to the beautiful island of Maldives and finally in the shores of Oman.
Working his way from commi, to sous chef to finally as an executive chef, Chef Ruchira’s is as diverse as a chef can get. He likes preparing different cuisines in his kitchen and is adept with Italian, Chinese, Japanese, Thai, Mediterranean, Western, Middle Eastern, Indian and Sri Lankan dishes.
RECIPE
Makes 4 portions
Ingredients:
8 nos Croissant
50gms Red cabbage
50gms White cabbage
For the Crispy Fried Prawn
8nos Large prawn (cleaned with tail)
1 1/2 tsp Salt
1 tbsp Lemon juice
1 ½ tsp Pepper powder
50 gms Corn flour
2 nos Eggs
100 gms Panko crumb Oil for frying
For the Tartar sauce
2 nos Chopped white egg (boiled)
2 tbsp Chopped onion
1 tbsp Chopped gherkin
3 tbsp Mayonnaise
1 tsp Lemon juice
1/2 tsp Salt
1/2 tsp Pepper powder
For the Tonkatsu sauce
1 tbsp Tomato ketchup
1 1/2 tsp Worcestershire sauce
1 1/2 tsp Oyster sauce
1 1/4 tsp Sugar
For the garnish
2 tbsp Spring onion
Method:
For the Crispy Fried Prawn
Season the prawn with lemon, pepper, salt and keep for 10 to 15 min.
Coat the prawn in cornflour and remove excess flour.
Beat the eggs and make a batter
Dip the prawn in egg batter, coat in panko crumb and keep aside.
Heat the oil up to 175*c and fry the prawns for 2-3 minutes until golden brown.
Drain the excess oil and keep it aside.
For the Tartar sauce
Mix all the ingredients in bowl and keep a side.
For the Tonkatsu sauce
Mix all the ingredients together in bowl and keep a side.
For assembling the
croissant sandwich
Take croissant, cut the middle through halfway and open wide.
Mix the cabbage and fill it into the croissant.
Layer the 02 fried prawns on top of the cabbage.
Top the prawns with tartar sauce.
Dress with tonkatsu sauce and serve.
ABOUT THE CHEF
Chef Ruchira Silva is currently the Executive Chef of the multi-awarded Desert Nights Camp in Al Wasil in Rimal Al Sharqiya.
With an advanced school level at the Sri Lanka Institute of Tourism and Hotel Management, Chef Ruchira gained his experience by working with some of the 5-star hotels in his home country. His career would take him from some of the best hotels and restaurants in Sri Lanka to the beautiful island of Maldives and finally in the shores of Oman.
Working his way from commi, to sous chef to finally as an executive chef, Chef Ruchira’s is as diverse as a chef can get. He likes preparing different cuisines in his kitchen and is adept with Italian, Chinese, Japanese, Thai, Mediterranean, Western, Middle Eastern, Indian and Sri Lankan dishes.