Justin really enjoyed the Bacon-Wrapped Scallops last month, so for his birthday (another post with more about his birthday dinner coming up), we had to improve upon those! We picked up some plump tiger prawns and got to work. Our plan was to wrap them in thin bacon, and deep fry them with a panko crust. Instead of a sauce, we came up with a flavorful slaw to accompany the dish.

Served over Slaw

Pineapple Ginger Slaw


  • 6 cups finely shredded White Cabbage
  • 1 cup shredded Carrot
  • 1 cup shredded Pineapple + 1/2 cup diced Pineapple
  • 0.5oz Ginger, diced
  • 1 clove Garlic, sliced
  • 2 tbsp. Seasoned Rice Vinegar
  • 1 tbsp. Apple Cider Vinegar
  • 1/4 tsp. Crushed Red Pepper
  • Kosher Salt & White Pepper
  • 1/4 cup Extra Virgin Olive Oil


  1. Toss cabbage, carrots, and shredded pineapple in a large bowl.
  2. In food processor (or possibly a blender), process diced pineapple, ginger, and garlic until a fine mash, about two minutes. Add red pepper, white pepper, vinegars, and plenty of salt, then process to combine thoroughly. While running, slowly drizzle in oil to build an emulsion.
  3. Pour pineapple sauce over the cabbage mixture and toss to combine. Store in refrigerator for at least several hours, up to over night.

Bacon-Wrapped Tiger Prawn


  • 12 Tiger Prawn (U16-20), peeled & veined, tail on
  • 6 sliced of Bacon, pounded very thin
  • 2 Egg Whites
  • Panko Bread Crumbs
  • Vegetable (canola or soy) Oil


1. Pre-heat oil in a narrow, tall sauce pot (or deep fryer) to about 325-350 degrees. I don’t usually check with a thermometer, but use the wood dowel technique (check for bubbling).

Skewered Prawns

2. Skewer each prawn with a short, thin skewer. Make sure to keep the prawn perfectly straight. Cut a section of pounded bacon to wrap the prawn with just 1/4 inch of overlap. Don’t cover the tail.

Bacon-Wrapped Prawns

3. Pour panko into a semi-flat bowl. In a similar, separate bowl, whip egg whites until very frothy. Dip each skewer first into the egg whites and coat well, then into the panko, and coat well.

4. Fry a few at a time for about 2-3 minutes, until golden brown. Then drain excess oil on a paper towel.

Out of the Fryer

To serve, fill a large bowl with the slaw and rest the hot prawns on top. Advise your diners to eat the two together.

Fried and Plated
posted by Lon at 10:48 AM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.