Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 lb Raw tiger prawns in the
- Oil for deep frying
Preparation
MMMMM-----------------------FOR THE BATTER---------------------------- 4 oz Flour Salt 3 tb Melted butter Cayenne pepper 6 fl Tepid water 1 Egg whiteMMMMM-------------------------MY VERSION------------------------------ 1 lb Filo pastry or spring roll -skins Melted butter 1 Jar jalapeno paste 20 Raw tiger prawns; peeled Salt and freshly ground -pepper Make the batter by mixing together all the ingredients, except egg white, until smooth, then leave to stand. Peel the prawns, leaving the tip on the tail. Heat oil to 375 degrees. Whisk the egg white and fold into the batter. Holding each prawn by its tail, dip it into the batter and then lower into the oil. Let fry for 30 seconds, or until golden brown. Remove and drain on paper towels. Serve immediately with lemon wedges. Remember that filo pastry becomes brittle if it is allowed to dry out, so as soon as you unwrap it cover it with a damp towel. Take a pastry sheet and brush with melted butter. Place a small dollop of jalapeno paste on the sheet, top with a prawn and season. Roll the prawn up in the pastry. Place the prawn parcel, seam side down, on a lightly greased baking sheet. When all the parcels have been prepared, bake in a preheated oven at 400 degrees for 20 minutes, or until golden brown. Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Converted by MC_Buster. Recipe by: TWO FAT LADIES SHOW #FL1B06 Converted by MM_Buster v2.0l.
