| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Two, Fat, Ladies |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Raw tiger prawns in the shell |
|
|
Oil for deep frying |
| 4 |
oz |
Flour |
|
|
Salt |
| 3 |
tb |
Melted butter |
|
|
Cayenne pepper |
| 6 |
fl |
Tepid water |
| 1 |
|
Egg white |
| 1 |
lb |
Filo pastry or spring roll skins |
|
|
Melted butter |
| 1 |
|
Jar jalapeno paste |
| 20 |
|
Raw tiger prawns; peeled |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
HER VERSION
FOR THE BATTER
MY VERSION
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.
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