Prawn and Kumara Kushiage

Makes 12 snacks

Ingredients

250g prawn meat
250g white fish, diced
¾ cup Japanese mayonnaise
1 lemon, juiced
1 tsp salt
25ml fish stock (chicken stock can be substituted)
pinch chilli powder
2 Tbsp kuzu powder (root starch)
1 large kumara, peeled and finely grated
240ml Barker’s Professional Korean BBQ Hot & Spicy Sauce

Method

Place the chilled prawn meat and fish in a food processor and process briefly.

Add the mayonnaise, lemon juice, salt, fish stock, chilli powder and kuzu, and process.

Roll the mixture into small ball-sized portions and roll through the grated kumara. (If you have a vegetable lathe this is better than the fine grater. The longer the better for a wild effect).

Heat the deep fryer or wok to 175°C and fry until golden brown. Drain on a paper towel then skewer each ball.

Drizzle the Barker’s Professional Korean BBQ Hot & Spicy Sauce over each ball.

Prawn & Kumara Kushiage

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