Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Cory Ander on December 16, 2007, 12:42 AM
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Some of you may remember these "little" beauties:
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Well, I turned them into these beauties:
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....by shelling them (apart from their tails), cutting down their back, removing their vein and flattening then into a "butterfly".
I then floured them (seasoned with salt and pepper) and battered them using "Mary Mack's Instant Batter" made with lager rather than water (of course).
I then deep fried them, at 160C for 4 minutes, and served them with Chinese prawn fried rice (similar to MP's recipe here: http://www.curry-recipes.co.uk/curry/index.php?topic=974.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=974.0)) and a homemade garlic/chilli pouring/dipping sauce (much like a South African Peri Peri sauce).......HMMMMMMMMMMM SUPERB! 8)
Incidentally, I used my incendiary wok burner to blast my cast iron wok to maximum temperature....and I have to tell you...it makes ONE HECK OF A DIFFERENCE TO THE FLAVOUR OF THE RICE!.....definite Chinese restaurant flavours and a definite appreciation of the illusive "WOK HEY" going on! 8)
Sorry, didn't have the heart (or confidence!) to turn the little fellas into a King Prawn Vindaloo! :P
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They ain't prawns they are small lobsters!!
Don't blame you for not sticking 'em in a vindaloo, total waste of seafood in my opinion.
Must say they look a bit yummy tho'
I'll just phone the bank and a re-mortgage the house to buy a pack :)
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Hi Jethro,
I guess it was really my lack of confidence in being able to do them sufficient justice in a hot curry.
One of my fondest curry recollections (in 1980) is of having a king prawn phal (6 king prawns..."double deckers"....in a phal sauce), on its on, eaten with a plastic fork, out of its foil tray, in a seedy guest room in Canterbury.
It was so, so hot and so, so tasty...superb! If I was confident of doing THAT to those king prawns (or lobster, etc), I surely would have, not a doubt! My favourite curry for sure!