| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
C, O, C, K, T |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Raw tiger prawns; in the shell |
|
|
Oil for deep frying |
| 4 |
oz |
Flour |
|
|
Salt |
| 3 |
tb |
Butter; melted |
|
|
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.
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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