July 21, 2016
This Asian prawn recipe can be used as an appetizer, or you can always add more to make a meal (that's what I do). If you love potato strings, this recipe is for you.
- 10 large prawns (or as many as you have)
- 2 or 3 potatoes (peeled and washed)
- oil for deep frying
- butter lettuce leaves (garnish)
- spiral vegetable slicer
- fresh lemon wedges
- impressed hungry people (check)
The prawns are not coated with breading and I like that aspect. So you may dunk them in drawn butter or in cocktail sauce. Be certain to have enough lemon too.
Shell and devein prawns leaving the tail on. Clean well and lightly sprinkle with salt. You may put these in a damp paper towel and keep in the refrigerator until ready to use; max 2 hours.
Use the spiral vegetable slicer on the potatoes to make curly potato strings. A lot of folks already have these at home and they use them to make zucchini "spaghetti".
When you are ready to fry them, wrap the prawns with the curly potato strings. Deep fry until they turn opaque; approximately 2 minutes. If you over-cook them they will be rubbery (and what a waste of money).
Heat oil to 350 degrees.
Carefully cook two or so at a time for 2 minutes. Place on paper towels and repeat. Just make sure there is enough space around them; you don't want them crowded (they don't like that). I would rather have to pop them back in the hot oil for a minute than over-cook them.
For more prawn recipes, please visit: www.MissHomemade.com.