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Deep-Fried
Prawns with Mango Salsa
The crispy batter
in this dish is a little out of the ordinary, it includes lager and paprika!
Ingredients:
Serves 6
Main Ingredients:
12oz Raw Peeled
Prawns
2 tbsp Plain Flour
seasoned with Salt
and Freshly Ground Black Pepper
Vegetable Oil for deep frying
Salsa Ingredients:
1 Medium Mango, peeled and thinly sliced
4 Spring Onions, thinly sliced
½ Red Onion, thinly sliced
2 Stems of Fresh Basil, stalks and leaves
1½ Limes, finely sliced
1 tbsp Olive Oil
Salt and Freshly Ground Black Pepper
Batter Ingredients:
6oz Plain Flour
1 tsp Salt
1 tsp Paprika
1 tsp Light Soft Brown Sugar
1 tsp Baking Powder
1 Bottle Lager
Method
Combine all
the salsa ingredients in a salad bowl, season and put aside for an hour.
The batter:
Mix the dry ingredients in a bowl
Whisk in the lager to make a smooth batter.
Allow to stand for 5 minutes.
The prawns:
Slice gently along the back of each prawn and remove the black thread of intestine,
if necessary.
Pat the prawns dry on kitchen towel.
When ready to
use, toss in the seasoned flour and shake off any excess.
Preheat the
oil in a large pan.
Test the temperature by dropping in a little batter
- it should sizzle and float to the top.
Dip the prawns in the batter
and cook in batches for 2-3 minutes until golden.
Drain on kitchen towel (Paper kitchen roll).
Keep warm while you cook the rest of the prawns.
Serve:
Immediately, with the mango salsa salad.
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