Jerry s prawn kebabs recipe
Jerry s Prawn Kebabs recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|16 large||tiger prawns or use 8 Pacific prawns|
|2 tbsp||sunflower oil|
|salt and pepper, to taste|
|dark soy sauce|
In a bowl prepare the chinese batter – mix the flours, add oil until thick and gooey but not dry. Add milk, beating until the batter is of a thin consistency. Use more milk if necessary. Be careful if left in a fridge – this batter will thicken – if so, leave until back to room temperature.
Thread each prawns onto a bamboo skewer.
The next bit calls for bravery! Get an old frying pan red hot with little oil. Open all windows and disconnect the smoke alarm. Dip the prawn kebab in the batter and fry one or two kebabs at a time until both sides are almost crispy.
Arrange on a hot serving tray and sprinkle with salt, pepper and a little dark soy sauce.
Brown slowly under the grill, being careful the skewers don’t catch fire.
Serve piping hot, immediately, with soy sauce as a dip.
ca. 10 min
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