Prawn Roll with Sambal Aioli
Product Used for the Recipe
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4 pax
| 1 kg | Prawns (peeled, deveined, medium dice) |
| 4 pcs | Hot Dog Roll |
Ingredients A (Asian Slaw):
| 100 g | Jicama / Sengkuang (Shredded) |
| 100 g | Carrot (Shredded) |
| 100 g | Purple Cabbage (Shredded) |
| 2 pcs | Lime Juice |
| 1 tsp | Black Pepper |
| 1 tsp | Salt |
| 1 tsp | Sugar |
Ingredients B (Sambal Aioli):
| 4 tbsp | Leftover Sambal |
| 4 tbsp | Mayonnaise |
Ingredients C (coating for prawns):
| 200 g | Corn Flour |
| 1 tsp | AJI-NO-MOTO® |
| Sufficient | Cooking Oil (for deep frying) |
| Sufficient | Butter for spreading on the roll |
- Prepare the Asian Slaw by mixing all the shredded vegetables with me juice, salt, black pepper and sugar. Set aside.
- Prepare the Sambal Aioli by mixing the leftover Sambal with mayonnaise till combine. Set aside.
- In separate bowl, mix corn flour with AJI-NO-MOTO®. Drench the prawns to be fully covered with the seasoned flour.
- Heat up cooking oil and fry all the prawns till golden brown. Set aside.
- Toast the roll with some butter until lightly brown.
- Assemble by placing half of the Sambal Aioli and Asian Slaw in the bottom of the roll, add prawns then drizzle the roll with the balance of Sambal Aioli.
- Ready to serve with the remaining Asian Slaw.
