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I have always loved Japanese cuisine and I can’t do without my salmon sashimi monthly.  YUM…

I usually get my fix at my favourite Japanese restaurants, but lately, I am also trying my hands at cooking Japanese food myself.

I have begun to stock up on ingredients necessary for cooking Japanese cuisine.  So far, I have short-grain rice, mirin, soy sauce, tempura sauce, miso, wasabi and seaweed.  I was very tempted to buy more types of seasoning but I decided to do it gradually.  Otherwise, I will end up with a hole in my pocket.  LOL.

Two days ago, I got the NTUC Fairprice Good Life charity cookbook at S$3.90 (if you purchase more than S$25 worth of products) and there was a “Wasabi Mayo Prawns” recipe by Sam Leong, our local celebrity chef.  I have heard about this dish long ago as I saw his cooking demonstration on TV before and I have always wanted to try making it.  So guess what, I got some prawns and made it for yesterday’s dinner!

This was how the prawns looked after I deep-fried them.

Then I coated them with wasabi mayonnaise and they are ready to be eaten!

My mum said it taste good.  Hubby liked it very much as well.

So I guess this first attempt was quite successful!

Today, I will be making tempura don in an hour’s time.  Hope it turns out tasting and looking great too!

Look out for the pictures in Part 2 soon!