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Ingredientes
- 1 lb Raw tiger prawns in the shell Oil for deep frying
- 4 ounce Flour Salt
- 3 Tbsp. Melted butter Cayenne pepper
- 6 fl ounce Tepid water
- 1 x Egg white
- 1 lb Filo pastry or possibly spring roll skins Melted butter
- 1 jar jalapeno paste
- 20 x Raw tiger prawns, peeled Salt and freshly grnd pepper
Direcciones
- Make the batter by mixing together all the ingredients, except egg white, till smooth, then leave to stand.
- Peel the prawns, leaving the tip on the tail. Heat oil to 375 degrees.
- Whisk the egg white and fold into the batter. Holding each prawn by its tail, dip it into the batter and then lower into the oil. Let fry for 30 seconds, or possibly till golden. Remove and drain on paper towels. Serve immediately with lemon wedges. Remember which filo pastry becomes brittle if it is allowed to dry out, so as soon as you unwrap it cover it with a damp towel. Take a pastry sheet and brush with melted butter. Place a small dollop of jalapeno paste on the sheet, top with a prawn and season. Roll the prawn up in the pastry.
- Place the prawn parcel, seam side down, on a lightly greased baking sheet. When all the parcels have been prepared, bake in a preheated oven at 400 degrees for 20 min, or possibly till golden.
