Instructions

Hydrate the seaweeds in a bowl with cool water for 20 minutes. Clean the prawns taking heads aside that will be moved away and the shell but keeping the last part and the tail. The shells can be frozen to be used later in a seafood broth. Move the intestine away with the help of a brochette. Make some transversal and not too deep cuts to the lower side of prawns in order to avoid the tail to wind. Season it at taste.
Drain and chop seaweeds thinly. We can be helped by a Magefesa Mincer. Place the special flour for fried food, the minced seaweeds, the grated rind lime and the sesame seeds in a Magefesa Mixer bowl, mix slowly and add cool water until getting a cream similar to crêpes. Chop each brick pasta in the middle and each half into four, so we get 40 brick pasta triangles.
Paint triangles of seaweed cream with a kitchen brush, place the fine point of the triangle on the very last part of the prawn, wrap the tail completely like a mummy trying that it is well adjusted so that no oil can go in when frying .This step should be done little by little so that the pasta does not dry to be wrapped easily. Place it on a non-stick paper until having all prawns wrapped. Sauté prawn’s heads in a Magefesa Stainless Steel Gourmet Skillet for a couple of minutes, move it away and leave it cooling.
Squeeze heads to extract the juice that will make our vinaigrette more powerful. Emulsify, for wasabi vinaigrette, in a Magefesa Mixer jar the mild olive oil, rice vinegar, soya sauce, wasabi tablespoon, strained heads’ extract and some drops of lime juice to taste, once emulsified add the chopped red onion cut into very fine brunoise. Fry the prawns in plenty virgin olive oil until brown and serve accompanied by wasabi vinaigrette.
These prawns can be prepared beforehand and be kept in the freezer until the time of being served as an appetizer or starter.

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