So I've been contemplating on which recipe to post that is suitable for the occasion. Christmas is exactly a week away and I am sure that most of you have already drawn up your Christmas meal menu and are already working on it. If you haven't decided what to serve as a starter then this recipe is a must make! You and your guests are going to love it! Well, we ate these prawns last year at a family potluck party and loved them instantly. At that point of time I was still going slow with my prawn intake as my allergies were slowing fading away but I did pop one in my mouth and it was brilliant!
This year, the hubby decided to make them for our daughter's birthday and it was a hit. Other than the deep frying which took some time, it was a breeze to make it. It is best if you can get frozen, pre cleaned shrimp/prawns so you can dive straight into the actual making of this dish.
You can tweak the quantity of sauces used and get creative by by adding things that are not part of the recipe below. Afterall what we made is an adaptation of the very famous Dynamite Shrimp available at P.F Chang's, an Asian themed restaurant chain, one of our favourite places to eat.
So go ahead, make it at home. Eat, serve and enjoy!
Prep time: 20 mins (does not include time taken to clean the prawns) | Cooking time: 15-20 mins | Serves 4-6
- 500 grams prawns
- oil for deep frying
- 1 tablespoon cornflour (cornstarch)
- 2 tablespoons all purpose flour (maida)
- 1/2 teaspoon baking powder
- a generous sprinkling of freshly ground pepper (to taste)
- juice of 1/2 a lime
- salt to taste
- 2-3 tablespoons mayonnaise (add less and increase it after tasting)
- 1-2 tablespoons fresh cream (add less and adjust later or leave it out completely)
- 1/2 to 1 teaspoon sriracha sauce or any hot sauce (adjust according to the spice required and color)
- 1/2 to 1 teaspoon honey
- salt to taste
- lettuce, gently washed and patted dry
- chopped coriander or chives
- martini (cocktail) glasses
1. Devein and clean the prawns, then pat dry.
2. Marinate them with salt, pepper lime juice and set aside for about 30 minutes
3. In a bowl, mix the corn flour, all-purpose flour, baking powder and a little salt. Coat the prawns very well with this mixture and keep aside for at least 15 minutes
4. Heat oil for deep frying in a wok/kadhai and deep fry the prawns till golden. Remove onto an absorbent kitchen tissue.
5. Prepare the dressing/sauce by mixing the mayonnaise, fresh cream, sriracha or hot sauce and honey in a bowl and keep in the fridge till required.
6. When you are ready to serve, place the lettuce in the cocktail glass. Mix the sauce and the prawns together till the prawns are well coated. Place the prawns over the lettuce and top with chopped coriander or chives. Serve immediately.