Walnut Covered Prawns with Ponzu Sauce

This little bitch is still alive! So much hattnin in my life I can't even hear the time to write this blog or cook anything. But anyways, after looking at the pictures for this dish, I have now decided to always plan how to garnish/present a dish beforehand. I believe presentation is accounts for 50% of how good the dish is. That and I find that garnishing and preparing the presentation of food is one of the most interesting parts of cooking so imma gangsta this shit up whenever I can.

Walnut Covered Prawns with Ponzu Sauce
From the KW Record

I made wings too but I didn't marinate them so ignore that :D

Ingredients
Crushed walnuts in a Pestle and Mortar
Panko Breadcrumbs (special Japanese bread crumbs. Found these at Zehrs of all places lol)
Typical ingredients for batter mix (flour, eggs etc)
Huge amount of oil
Ponzu (mixed with some other things like cornstarch and shit)

Notes to Ingredients
Ponzu sauce is a pretty common Japanese sauce. Its citrus based and that's all I really remember. If you've eaten enough Japanese food I'm sure you've tasted it. It's basically the same sauce as the one the ones on the chicken skewers at all you can eat.

Cooking
First step on this bad boy is deveining and peeling the raw prawns. Prob best to do this over a clean sink and a bowl and use cold water whenever you need to rinse of the shrimp cuz this bitniss gets a little finicky. So yeah, just gotta peel the shell/legs off keeping the tail of the shrimp on. Then run a knife down and take out the digestive tract. Alternatively you could poke the shrimp with a toothpick under the digestive tract and pull it out from the bottom. Pretty delicate way of doing things, its like manually deseeding grapes. Probs shouldn't do it that way lolol

Second step is to coat the shrimp and deep fry these gais

Tips
- First, there is usually an exact temperature the oil should be at for deep frying so you should try to follow it. If its too hot, you could burn the outside and undercook the inside
- make sure the entire shrimp is generously coated with the egg so that everything sticks to it properly and cooks evenly
- Shrimps cook hella fast, 1 - 2 min max. I cooked for longer and the shrimp were very hard. I'll remember for next time lolol