[1]While fritters are rather easy to make and largely universal in taste, prawn fritters pack in a punch from the sea, leaving the diner wanting for more. But what truly elevates the experience, is teaming it with the Italian sauce Romesco. This combination makes for a hit appetiser and gourmands all over will agree how it adds quality to your list of hors d’oeuvres.
Prawn fritters
Ingredients
600 gm big prawns
1,500 ml oil for deep frying
Seasoning:
1 tsp salt
1/2 tsp sugar
1 tsp sesame oil
Dash of pepper
1 tbsp cornflour
1/2 tbsp egg white
1/2 tbsp oil
Batter:
1 rice bowl plain flour (113g)
6 tbsp glutinuous rice flour
2 tsp baking powder
2 tsp salt
1 tsp sugar
A dash of pepper
2 tbsp oil
About 150 ml water
Method
Shell prawns, leaving each with the tail portion. Cut them from the back, remove intestines and wash well. Pat dry. Season prawns with seasoning and leave aside for 30 minutes. Put batter ingredients into a bowl and mix well. Add in water slowly and stir gently until a smooth batter is formed.
Lastly add in the 2 tbsp oil and stir thoroughly. Keep in fridge for four hours. Half an hour before using, remove from fridge. Heat up the 1500 ml oil. Hold prawn by the tail and dip into batter to coat prawn. Deep-fry until golden brown. The frying time is about 3 minutes.
Dish up and drain well.
Romesco sauce
Ingredients
12 blanched almonds or almond slivers
10-12 hazelnuts
1 head garlic
1 slice stale bread
2 ripe medium size tomatoes
2 large roasted red peppers, well-drained
1 cup extra virgin olive oil
1/2 cup red wine or sherry vinegar
1/4 tsp red pepper flakes or small hot pepper (optional)
Method
Roast garlic by first rubbing off excess dry skin from garlic head. Then place on baking sheet and drizzle a bit of olive oil on top. Roast in oven for 20 minutes at 300F degrees or until garlic on inside is roasted and soft.
While garlic is roasting, blanch almonds, then peel. Place almonds and hazelnuts into food processor and process until finely ground.
Pour a few tablespoons of virgin olive oil into a small frying pan and quickly fry bread until both sides are browned. Remove from pan and allow to cool on a plate or paper towel. Cut tomatoes and sauté for 5 minutes in same pan, adding oil if needed. Remove pan from heat.
Once bread is cooled, tear and process with the nuts. Add sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree.
While processor is running, slowly drizzle in the oil and vinegar. Add salt to taste.
Links:
[1] http://103.241.136.51/dine2jpg-352