Hot Jumbo Prawns
|Finely chopped ginger root||1 Teaspoon (Fresh)|
|Spring onions||3 , chopped|
|Pacific prawns||12 , peeled|
|Self raising flour||3 Tablespoon|
|Chili powder||1 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)|
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.