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Vietnamese salt and pepper tiger prawns

8-10 jumbo prawns (head & legs included)
2 cups corn flour 
500 ml vegetable oil
1 tsp five spice 
1 tsp sugar
1 TBSP finely diced red shallot
1 TBSP finely diced garlic
4 spring onions, sliced into 4 cm pieces
2 chili, finely sliced
1 lime, quartered
sea salt and freshly ground pepper, to taste

--> We first dry roasted the salt, pepper & five spice in a pan. After the mix cooled, we combined it with sugar and set it aside.
In a deep fry wok, we brought the oil to 180°C. We dusted the prawns with flour and fried them, 2 at a time. Once cooked, we placed each on kitchen paper.
In a separate pan we cooked the red shallots, garlic, chili and spring onions on medium heat until fragrant. We lastly added the cooked prawns, the salt, pepper & five spice mix and tossed to combine. We served them with lime.

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