Hot Jumbo Prawns Recipe
Ingredients
| Ginger | 1 Teaspoon, finely chopped | |
| Onions spring | 3 , chopped | |
| 12 pacific prawns, peeled | ||
| 3 tblspn self-raising flour | ||
| Salt | 1 Pinch | |
| Chilli powder | 1/2 1 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Dry sherry | 3 Teaspoon | |
| Egg | 1 , beaten | |
| Coriander | 1 Tablespoon, chopped | |
| Sunflower oil | 2 Cup (16 tbs) (For frying) | |
| Tomato roses | ||
| Coriander leaves | 4 (FOR THE GARNISH) | |
Directions
Mix together the ginger, spring onions and prawns.
Place the flour, salt, chilli powder to taste and paprika in a bowl.
Add the sherry and egg and beat to a smooth batter.
Fold in the coriander and the prawn mixture.
Heat the oil to 160C or until a cube of day-old bread browns in 45 seconds.
Deep-fry half the battered prawns for 2-3 minutes until golden.
Drain on absorbent kitchen paper and keep hot while frying the remainder.
Arrange on a warmed serving dish.
Garnish with coriander leaves and tomato roses, made by paring the skin from a tomato in a single piece and ccurling it into a circle.
Place the flour, salt, chilli powder to taste and paprika in a bowl.
Add the sherry and egg and beat to a smooth batter.
Fold in the coriander and the prawn mixture.
Heat the oil to 160C or until a cube of day-old bread browns in 45 seconds.
Deep-fry half the battered prawns for 2-3 minutes until golden.
Drain on absorbent kitchen paper and keep hot while frying the remainder.
Arrange on a warmed serving dish.
Garnish with coriander leaves and tomato roses, made by paring the skin from a tomato in a single piece and ccurling it into a circle.
Chef
