potato wrapped tiger prawns with steamed jasmine rice and a ginger and citrus burre blanc
for this you will need a spiral slicer. if you have one great if not your S.O.L
you can find them on the net or at kitchen stores. there kinda spendy for the possibilities are endless.
1 russet potato
5-6 uber jumbo prawns cleaned and butterflied.
enough oil to deep fry
use small blade on slicer and slice the potato and slice slowly so you get really long strands. starting from the tail wrap shrimp overlapping the first wrap to hold the potato down and continue wrapping the shrimp. make sure to keep the butterflied section flat and wrap it to keep them that way. over lap the last wrap as well. heat oil to 350 and deep fry
1 cup jasmine rice
2 cups water
1/4 tsp aji mirin(sweet rice wine vinegar)
steam rice like normal when done pour in the aji mirin and fluff with fork
for the sauce follow the recipie in this link. instead of wine use sake and add minced fresh ginger or ginger water and the juice of 1/2 nectarine.
https://www.rollitup.org/cooking-cannabis/200855-great-butter-sauces-2-a.html
and heres a link to the spiral slicer
http://www.amazon.com/gp/product/B0007Y9WHQ
enjoy!!!!