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.
Pineapple Ginger Slaw
Ingredients
- 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
Instructions
- Toss cabbage, carrots, and shredded pineapple in a large bowl.
- 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.
- 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
Ingredients
- 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
Instructions
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).
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.
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.
To serve, fill a large bowl with the slaw and rest the hot prawns on top. Advise your diners to eat the two together.
what is the difference between prawn and shrimp?
Those are pretty prawns! Huge and gorgeous. The slaw just sounds really fresh and fruity with a bit of bite from the ginger.
what constitutes a slaw
Pearl – Well, some think prawn are fresh water and shrimp are salt water, but since species are known to live in both, that doesn’t work. Biologists, however, indicate that prawn are a different species that are best indicated by the types of gills. Shrimp have plate-like gills and prawn have furry, branch-like gills. That said, in the food world, it is widely accepted that any large shrimp-like creature may be called a prawn, without much backlash, typically U15 or larger (these were just a touch smaller, but are actually prawn). If they’re really big, or actually small lobster (another common mistake), they’re referred to as scampi.
Eatingfoodboy – Well, the term derives from Coleslaw, which is any salad made of shredded cabbage. However, Jessica and I think that any cold salad of shredded ingredients can be called a slaw safely. Also, we think of them as side dishes, never main salads.
Lon, you think it’s safe, but it’s not. And having heard that the slaw replaced a sauce, I’d like to state for the record that a sauce is easier to eat than a slaw, and that I much prefer sauces. 😀
Eatingfoodboy, when are you going to come to NY and eat with your cousin frosty. I ask because I will likely be able to tag along.
I’m Justin, and I ate this.
Looks fabulous! Great pics.
These look super delicious, perfectly fried. I love the slaw, it works really well with prawns.