500 g Prawns
100 g Flour
150 g Cornstarch
10 g Garlic powder
To taste Salt and pepper
Sauce:
20 g Roasted shallots
20 g Roasted garlic
20 g Roasted green chilies
30 g Roasted capsicum
100 g Mayonnaise
15 ml Brandy
50 g Carrots (Strips)
To taste Salt and pepper
Method
Peel prawns and de-vein, wash under running cold potable water.
Place shallots, garlic and green chilies in a food processor. Puree until it turns into a thick paste. Dice capsicum and set aside. Add brandy and mayo into food processor and blitz for 1 minute or until the mixture is well incorporated.
Place mixture in a metal bowl and slowly mix in capsicum and season with salt and pepper. Set aside.
Deep fry carrots till crispy and drain on a paper towel.
Mix flour and cornstarch with seasoning. Be sure to sift twice to insure a good mix. Coat prawns in seasoned flour and deep fry or 1 minute or until golden brown. Remove from oil and drain on a paper towel.
To serve spoon sauce on bottom of bowl or plate then build a pile of crispy prawns. Top with crispy fried carrots and serve.
Place shallots, garlic and green chilies in a food processor. Puree until it turns into a thick paste. Dice capsicum and set aside. Add brandy and mayo into food processor and blitz for 1 minute or until the mixture is well incorporated.
Place mixture in a metal bowl and slowly mix in capsicum and season with salt and pepper. Set aside.
Deep fry carrots till crispy and drain on a paper towel.
Mix flour and cornstarch with seasoning. Be sure to sift twice to insure a good mix. Coat prawns in seasoned flour and deep fry or 1 minute or until golden brown. Remove from oil and drain on a paper towel.
To serve spoon sauce on bottom of bowl or plate then build a pile of crispy prawns. Top with crispy fried carrots and serve.
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