Love prawns? Love Japanese? This is for you. Read on for the recipe for restaurant Saké’s Popcorn Shrimp. Created by the restaurant’s executive chef Shaun Presland, it’s a dish with a loyal following and deservedly so.
By Pepper Passport
If there’s one prawn dish (aside from when they’re eaten fresh off the trawler) that really gets us going/excited/drooling, it’s a plate of Saké’s Popcorn Shrimp.
Why so? Just picture it. Little bite sized pieces of gorgeously fresh prawn meat, lightly fried tempura style, before coated in a little chilli spiked Japanese mayonnaise? Yep. It doesn’t get better than that.
And evidently the proof is those plates piled high with prawns (or shrimp), with Saké sending out plate upon plate of the dish in each of their three restaurants every service.
A big thanks to Saké’s Executive Chef Shaun Presland for this one.Print
Pepper Passport delivers and shares stories that showcase 'the good' found in food and travel. We're a destination for the avid cook, discerning & curious traveler, lover & sharer of good things, both at home & while away. Australian based, but globally focused, our office dream about where we'll eat and what we'll consume long before that mealtime arrives. We love to know more and strive to be a source of information and inspiration for those who share an interest in exploring, eating and other associated delights.