Drunken Crispy Prawn With A Spicy Mayonnaise

19 August 2011 at 05:59 Leave a comment

Chef: Bruce Lim   Category: Seafood


500 g                Prawns
100 g                Flour
150 g                Cornstarch
10 g                  Garlic powder
To taste           Salt and pepper

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


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.


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