"I felt I really had a glimpse of behind the scene world of a professional kitchen. Thanks for sharing your techniques & wisdom with us. I had a wonderful time cooking & laughing with everyone, I could not have asked for a nicer group of people to share the experience with. Thanks for everything I plan to attend the advanced course in the future."
Lenore Kruse
United States
October 2010
Walnut Grove Recipes
Deep-fried King Prawns with a Chilli, Ginger & Lime Dipping Sauce
Serves 2
- 8 raw king prawns
- 1/4 tsp red chilli flakes
- 1 tsp finely chopped fresh ginger
- 1/2 clove garlic
- 1/2 lime
- 50g sugar
- 50ml rice wine vinegar
- 1 tbsp chopped coriander
- 4 sheets spring roll pastry
- 1 egg white
- vegetable oil for deep frying
Method
1. In a mixing bowl combine the lime, ginger, garlic, chilli & coriander.
2. De-vein the prawns and add to the marinade, leave to marinade for 20 min's.
3. Remove some of the marinade from the prawns and set aside.
4. Cut spring roll pastry into 1½ cm strips and brush with egg white. Starting at the tail of the prawn wrap the pastry around the prawn, overlapping the pastry by half.
5. For the dipping sauce combine the rice wine vinegar and sugar in a small saucepan, bring to the boil and cook for 2 to 3 minutes. Add the reserved marinade and cook for another minute. It is ready to use, pour into serving bowl.
6. Heat the vegetable oil to 180° and deep-fry the prawns until golden brown.
Serving Suggestions
Great starter or if you serve more with a fresh salad it makes a lovely lunch.
Advanced Preparation
Everything needs to be cooked to order, the prawns should not be marinated for more than half an hour.
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