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From Marion’s. I saw this on youtube the other day and actually (I know, I am sick!) dreamed of them last night. There was no other way to it, a bag of Iceland prawns was defrosted this morning and the recipe was made around lunch time. Once the isolation period is over, I will have to top up my prawn stock in the freezer, as well as some spices. <\/p>\n\n\n\n
So, the prawns were deveined, all I had to do was to lose the shells and butterfly them. Then a simple marinade was made; about a tsp each of mild, sweet paprika and turmeric, a good squeeze of lemon juice, fresh grated ginger and garlic, salt and pepper and a splash of olive oil to make it all into a paste. The prawns all got a nice coating of it, I got my seasoned flour, egg and crushed cornflakes ready; the cornflakes idea is genius. They need a good crush to resemble breadcrumbs and once deep fried they not only taste great, they stay lovely and crunchy, unlike tempura. Once out of the oil a quick sprinkling of salt and job was done. <\/p>\n\n\n\n
Marion’s dipping sauce was different from mine, as I had no tamarind and stuff, so I mixed some sweet chili sauce with a drizzle of soy, sesame oil and yuzu juice. Unbelievable, I know, but Florek had 2….! \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"
From Marion’s. I saw this on youtube the other day and actually (I know, I am sick!) dreamed of them last night. There was no other way to it, a bag of Iceland prawns was defrosted this morning and the recipe was made around lunch time. Once the isolation period is over, I will have … Continue reading Bali Prawns.<\/span>