Spiced Deep Fried Prawns
|Cooked prawns||20 (Dublin Bay)|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Garlic||1 Clove (5 gm), peeled, crushed|
|Soy sauce||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Plain flour||2 Ounce (50 Gram)|
|Egg||1 , beaten (Size 3)|
|Freshly ground black pepper||To Taste|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Coriander||1 Tablespoon (To Garnish)|
Discard the head and shells from the prawns, leaving the tails attached.
Using a small, sharp knife, carefully slice down the back of each prawn to remove the vein.
Place prawns in a shallow dish and sprinkle with the coriander, cumin, garlic, soy sauce and vegetable oil.
Mix well, cover and leave to marinate in fridge for 1 hr.
Meanwhile make the batter.
Place flour in a bowl and gradually blend in beaten egg and 4 tbsp water to form a smooth batter.
Season and leave until required.
In a wok, heat the oil for deep-frying to 325°F, 160°C.
Drain the prawns from the marinade, and discard marinade.
Dip prawns into batter, then fry in batches of 5 for 1-2 mins, or until golden and crisp.
Garnish with coriander to serve.