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Friday, January 13, 2012

Crispy Golden Fried Prawns

For the marinade -
Prawns (big/tiger) - 6 
Lemon Juice - 1 tbsp
Black pepper powder - ½ tsp
Salt to taste

For frying -
Almonds - ½ cup, peeled and ground to bread crumb consistency
Bread crumbs - ½ cup
Egg white - 1
Oil for deep frying

Sweet chilly dipping sauce -
Ginger - 4cm, finely sliced (julienned)
Green Chilly - 2, de-seeded (julienned)
Light soy sauce - ½ cup
Sesame oil - 1 tsp
Sugar - 1 tbsp
Groundnut oil - 2 tbsp

De-vein the prawns, mix along lemon juice, salt and pepper. Marinate it for around 30 minutes.

Coat the prawns one by one in the corn flour, pat the prawns to remove any extra corn flour. Dip into the egg white and coat it with almond and bread crumb mixture. Deep fry on high flame for ½ a minute and then on a low flame fry till golden brown.

For the dipping sauce - Mix all the ingredients except the groundnut oil, whisk it nicely. In a wok heat groundnut oil, once it is hot enough, carefully add the mixture into the oil. Take it off the heat.

Enjoy crispy golden fried prawns with oriental dipping sauce.


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