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Wasabi Dusted Prawns w/ Asian Slaw and Jasmine Rice; Lychee Sorbet w/ Crystallized Ginger

I was graciously invited by Ivonne at Cream Puffs in Venice to attend La Festa al Fresco. I wanted to bring something impressive, so while on the road for work last week I mulled over some ideas. After thinking up a couple of different menus I settled on some Asian inspired dishes. Ivonne said the food didn’t have to be Italian, it just had to include one fresh ingredient to celebrate the bounty of summer. My contibutions to the feast have more than one fresh ingredient (at least the main dish does… the sorbet only has one fresh ingredient, the lime, so it counts too!). Here’s what I’m bringing:

Wasabi Dusted Prawns w/ Asian Slaw


Ingredients: (for prawns)

8 large prawns (6 for the dish, 2 for you and a friend to munch on while assembling the final product)

dusting powder (1/2 wasabi powder/ 1/2 flour)

Procedure:  (**start cooking prawns when rice is ready)

1) Skewer prawns then coat w/ dusting powder; shake off excess

2) Saute’ in olive oil for 3 minutes on each side or until opaque throughout

Ingredients: (for slaw)

1 medium head of purple cabbage – shredded

1 cup edamame (soy beans) -  blanched and cooled under cold water

3 medium size carrots – julienned and pickled in 1/3 cup distilled vinegar, 1/3 cup sugar, and 1 teaspoon salt for one hour

Ingredients: (for dressing)

1 tablespoon minced fresh ginger

1 teaspoon sesame oil

2 tablespoons low salt soy sauce

2 tablespoons rice vinegar

2 large cloves garlic – minced

1 tablespoon minced jalepeno (ribs and seeds removed)

3 tablespoons grapeseed oil


1) Mixed together all dressing ingredients

2) In a large bowl, toss slaw w/ dressing


1) Rub a small amount of olive oil in 8 oz. ramekins

2) Fill ramekins w/ rice and pack slightly

3) Place ramekin upside down in center of plate and tap to loosen “rice cake”

4) Unskewer prawns

5) Place a small amount of slaw on rice cake then top w/ 3 prawns

6) EAT!

Lychee Sorbet w/ Crystallized Ginger



1 can lychee in light syrup (20 oz.)  – drained and pureed

8 cups water

3 cups sugar

1 teaspoon lime juice

1 oz. crystallized ginger  – minced


1) Bring first 3 ingredients to a boil in a heavy medium saucepan over high heat, stirring until sugar dissolves

2) Boil without stirring until reduced by 1/3 volume

3) Chill syrup until very cold (about 4 hours)

4) Transfer to ice cream maker, add lime juice and process according to manufacturer’s instructions

5) Add ginger halfway into the churning process

6) Transfer to covered container and freeze until firm

**Makes approx. 2 quarts



I had a friend over to sample the food w/ me and provide me w/ feedback. Two suggestions were made:

1) Add more wasabi in the dusting powder so the flavor is more “visible”

2) Put less crystallized ginger in the sorbet so it doesn’t overpower the lychee flavor

Both were good suggestions. Next time I make this menu I will use 2 parts wasabi/ 1 part flour, and I will half the amount of crystallized ginger.

***Wines served: 2006 Bodega Lurton Pinot Gris,  Mendoza, Argentina; Krimskoye Crimean Semi-Sweet White Champagne, Ukraine

I’ve never been to a cyberfeast before…. I guess we just sit in front of the computer w/ our bibs on and drool or lick the screen. Hell, I’m going to the fridge so I don’t starve to death!!

That’s all folks…


13 Responses to “Wasabi Dusted Prawns w/ Asian Slaw and Jasmine Rice; Lychee Sorbet w/ Crystallized Ginger”

  1. 1 Ivonne


    Hats off to you! You have outdone yourself with the prawns and the sorbet. I’m honoured that you would be thinking about our little festa while you were at work.

    I could go for some wasabi dusted prawns and jasmine rice right now. of course I’d have to cool my mouth off with the sorbet. Thank you so much!

  2. 2 Alanna

    Great contribution, for sure, Bruno! Now none of the rest of us need bring anything! Except we WILL … it’s a Festa!

  3. 3 Bruno

    Thanks Ivonne! Looking forward to the festa and all the great food people will bring!!

    Thanks Alanna… see you at the festa!

  4. 4 Lisa

    Absolutely fabulous dishes, Bruno! I am completely in awe over the beauty of your photographs and how delicious the prawns and sorbet sound! Thank you so very much for bringing these dishes to the party.. you rock!

  5. 5 Bruno

    You’re very welcome Lisa. Glad you liked the dishes… it was my pleasure to contribute them to the party!!

  6. 6 Helen

    I found your blog through the Festa thrown by Yvonne and Lis and I am starting with your dishes. All my favorite flavors! Can’t wait to read more!
    That’s what I love about events like that, discovering new talents, dishes, passions.
    Thank you!

  7. 7 Bruno

    Thanks Helen, I’m flattered that you liked the dishes I prepared! La Festa was inspirational…


  8. 8 Callipygia

    Hi Bruno, I wanted to dip into your prawns they look fabulous and the lychee… I really like your inventiveness.

  9. 9 Tanna Jones

    My goodness yes, I am impressed. I’m with you on the lick the screen thing. It’s dinner time and I best be taking care.
    Wish I could have some of the Wasabi Dusted Prawns! Gorgeous photo!!

  10. 10 Bron

    Bruno! This looks utterly fantastic, I simply want to run out a buy some prawns and make this tonight.
    Thank you so much for sharing with us!

  11. 11 Bruno

    Callipygia – Thanks so much!

    Tanna – Thanks… Hope your dinner last night was plate lickin’ good!

    Bron – Thanks! Always a pleasure to hear from you… now go run out and get yourself some prawns, hurry!

  12. 12 Shaun

    Thanks for the inspiration. As summer is winding down in the U.S., I’m trying to make the most of my ice cream maker. My darling Eric loves lychee, so I am going to make this sorbet for him as a lovely surprise. What a lovely way to send summer off (a good thing for me as I love fall and winter).

  13. 13 Bruno

    Shaun – Thanks for visiting our site. Glad you were inspired by the lychee sorbet. I hope Eric likes the surprise!

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