Tuesday, December 18, 2012,11:49 PM
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PrintBUTTERFLY PRAWNS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Sieve flour and salt. Stir in egg and beer to form batter. Cup prawns through center lengthways to the tail.
- Shell and devein prawns, retaining tail wrap one strip of bacon around tail end of each prawn. Insert toothpicks to fasten.
- Place one broccoli floret onto each side of toothpick. Wrap each half of prawn around broccoli and fasten onto toothpick.
- Sprinkle prawns with corn flour. Lightly coat with batter. Do not batter the tail.
- Heat oil. Fry prawns one at a time until tail turns pink, 2 - 3 minutes. Drain well.
- Serve with lemon and dip sauce.
INGREDIENTS
- 6 tablespoons plain flour
- 1 teaspoon salt
- 2 eggs, beaten
- 6 tablespoons beer or water
- 20 green (uncooked) king prawns
- 20 bacon strips
- 30 small broccoli florets, blanched
- 4 tablespoons seasoned corn flour
- 500 ml Cooking oil, for deep-frying
- Lemon wedges, to serve
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