Wasabi prawns

Wasabi prawns

At Home with Ben
Mark Roper

Sometimes perfection can be understated. This dish is a good example. A friend of ours cooked it one night at a dinner party, and I just loved the flavours. The combo may be a little clichéd, but man it works! The wasabi brings everything together.

I’ve added my own little twist with the addition of the kadayif pastry (shredded Turkish filo). It’s really worth the effort of tracking down this pastry, as regular filo just does not work – it gets too greasy. A good Greek or Turkish grocery store should stock it, and I’ve even found it at an everyday supermarket. If you lived in Hackney, I could tell you to go to the Turkish shop on Wells Street!

If you like, you can use skewers to prepare the prawns, as it’s a little easier to cook them.


Quantity Ingredient
2 ripe mangoes, peeled, stoned and diced
2 thick wedges watermelon, diced into 1 cm cubes
1/3 cup japanese mayonnaise
1 tablespoon wasabi paste, or to taste
12 raw king prawns, peeled and deveined, tail left on
1/2 packet kadayif pastry
2 cup sunflower oil
freshly ground black pepper
2 tablespoons coriander leaves, (optional), to garnish
1 red chilli, julienned (optional), to garnish
2 limes, halved, (optional), to serve


  1. Arrange the mango and watermelon on a serving platter.
  2. Combine the mayonnaise and wasabi to taste – I use around 2 teaspoons – and arrange next to the fruit.
  3. Smear each prawn with the remaining wasabi, or to taste. Lay out lengths of the pastry and roll the prawns in the strands.
  4. Heat the sunflower oil in a wok or saucepan over medium heat. Fry the prawns for 2 minutes, then drain and season with salt and pepper.
  5. Serve the prawns with the fruit and wasabi mayonnaise, as well as the coriander leaves, chilli and lime halves, if desired.
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