Prawns with Zespri® Kiwifruit Mayonnaise
By Chef Chiu-Hsing Lin
- 45 prawn cutlets (2-3 per person)
- 2 eggs
- cornflour for dusting
- 8 Zespri® Green and SunGold Kiwifruit
- 300g mayonnaise
- a dash of salt
- a dash of white wine
- 2 tbsp wolfberries (goji berries)
- sunflower oil (for deep frying)
9 servings, ⏲ 1 hour
Put the wolfberries into a small bowl and cover with water to rehydrate and set aside.
Peel the kiwifruit and cut into cubes, keep aside.
Mix the prawns with egg white, a little salt and white wine and put aside for 5 minutes.
After 5 minutes, dust prawns in corn flour (shake off any excess cornflour), and put aside for 3 minutes.
Heat oil in a medium frying pan over medium heat. Deep fry the prawns until golden brown.
To make the mayonnaise, drain the water off the wolfberries and combine them with the kiwifruit and mayonnaise.
Serve the prawns and mayonnaise together.
*Serving suggestions: Salad, avocado, corn and microgreens. Prawns can be boiled as shown in picture.