{"id":2270,"date":"2018-07-04T15:27:42","date_gmt":"2018-07-04T07:27:42","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=2270"},"modified":"2018-10-25T11:22:37","modified_gmt":"2018-10-25T03:22:37","slug":"wasabi-prawns","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/wasabi-prawns\/","title":{"rendered":"Crispy Wasabi Prawns"},"content":{"rendered":"

\"CrispySTORY BEHIND THE RECIPE<\/span><\/h1>\n

I had my first taste\u00a0of wasabi prawns at Peach Garden Restaurant several years ago . As usual, it is my hobby\u00a0to use my\u00a0tastebuds to guess all\u00a0the\u00a0different ingredients that go into a particular dish so that I can try to\u00a0replicate it for my family’s next meal.<\/p>\n

It took me several attempts before I succeeded – the first few times I experimented, the\u00a0sauce was\u00a0either too bitter because I added too much wasabi, or too sweet and runny because I had added the juice of one orange, the juice of half of lemon and honey into the mayonnaise.<\/p>\n

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TRICK OF THE TRADE<\/span><\/h1>\n

Finally after further experimentation and adaptation from other recipes\u00a0like Sam Leong’s recipe<\/a>, I realized that condensed milk was the missing mystery ingredient. Finally I have succeeded in fine-tuning this\u00a0recipe to please\u00a0my family’s palate. I hope you will find it delicious too!<\/p>\n

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\"Crispy<\/p>\n

WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n