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Hot Jumbo Prawns

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Ingredients
  Finely chopped ginger root 1 Teaspoon (Fresh)
  Spring onions 3 , chopped
  Pacific prawns 12 , peeled
  Self raising flour 3 Tablespoon
  Salt 1 Pinch
  Chili powder 1 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Dry sherry 3 Teaspoon
  Egg 1 , beaten
  Fresh chopped coriander 1 Tablespoon
  Sunflower oil 2 Cup (32 tbs) (For Deep Frying)
  Tomato roses 4 (For Garnish)
  Coriander leaves 4 (For 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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Seafood

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