| |
CRISPY PRAWN COCKTAIL WITH PINEAPPLE, MANGO AND MINT SALSA
Simpson Wong, Jefferson Grill
|
|
Ingredients
12 large prawns, shelled and deveined
1 cup flour
1 teaspoon togarashi pepper (optional)
5 ounces soda water
3 cups oil for frying
salt and pepper to taste
Salsa:
1/2 cup mango, diced
1/2 cup pineapple, diced
1/8 cup chiffonade mint
1/2 cup lime juice
1/2 cup sugar
1/4 cup fish sauce
2 bird's eye chilies, finely chopped and seeds removed
|
Method
Dissolve sugar in lime juice and fish sauce. Add and mix all the remaining ingredients for the salsa. Pour into four glasses. Set aside to chill. In a pot, heat oil to 300ºF. Meanwhile, mix flour, togarashi pepper, and soda water. Season the mixture with salt and pepper. Stir mixture until you get a medium consistency. Dip prawns in the batter mixture. Gently lower each prawn into hot oil. Fry for 2 to 3 minutes or until golden brown. Place prawns in the glass containing the salsa.
Serve immediately.
Serves 4
|
