This week’s recipe has its origin in India. Some of the ingredients may be difficult to source, but any Asian market should be able to supply them for you. Indian recipes tend to be very complex, which is why the tastes are quite different from other Asian dishes. The original recipe calls for the Japanese Ajinomoto seasoning, but I have substituted Asian Five Spice because of some reported allergy problems.
Take the large prawns and remove head and tails and shell. Remove vein from back of prawn. Wash and chop the prawns into pieces.
Mix salt, wine, black pepper and prawns and leave this mixture for 20 minutes.
Take a bowl and prepare a mixture of corn flour, white flour, egg whites, Five Spice, baking powder, water and oil.
Stir it until the mixture thickens. Now dip the prawns in this mixture.
Fry prawns in the wok.
Golden Fried Prawns are best complemented with mint-coriander chutney.
|Prawns (king size)||8|
|Asian Five Spice||¼ tspn|
|Baking powder||½ tspn|
|Corn flour||100 gm|
|Black pepper||¼ tspn|
|White flour||50 gm|
|Red wine or sherry||2 tspns|
|Oil for frying|
|Salt and pepper to taste|