This recipe was created for Club House for Chefs by: Roy Oh, Chef Owner of Anju Restaurant in Calgary.
For the Piri Piri Aioli: Whisk the Club House Piri Piri Seasoning, minced garlic, lime zest, lime juice, fish sauce and sugar into the mayonnaise until it’s well incorporated. Season to taste.
For the Ramen Wrapped Prawns: Prepare the prawns by gently scoring the bellies and pressing the prawns flat. Add enough oil to a wok or pot to reach a depth of 5cm. Heat to 325 degrees Fahrenheit over medium heat. Take the ramen noodles and lay out 12 equal parts into 12 inch lengths. Take flour (100 ml), egg and sparkling water and whisk together to make a batter. Dip the scored prawns into the remaining flour, then into the batter, then gently roll each prawn with 1 portion of the ramen noodles.
Gently drop 4 prawns into the hot oil and deep-fry for 3-4 minutes or until golden brown. Use a straining spoon to transfer the prawns to a plate lined with paper towel and season with Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground. Repeat, in 3 more batches, with the remaining prawns, reheating oil between batches.
For Serving: Plate ramen wrapped prawns in a decorative manner with a side of piri piri aioli and garnished with lime wedges.
