| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
C, K, O, T |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Raw tiger prawns, in the |
|
|
shell |
|
|
Oil for deep frying |
| 4 |
oz |
Flour |
|
|
Salt |
| 3 |
T |
Butter, melted |
|
|
Cayenne pepper |
| 6 |
|
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
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. Formatted by suechef@sover.net Recipe by: TWO
FAT LADIES #FL1B06 Posted to MC-Recipe Digest V1 #856 by Sue
<suechef@sover.net> on Oct 21, 1997
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