Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Total:
55 min
Active:
35 min
Level:
Intermediate

Ingredients

For the batter:
  • 4 ounces flour
  • Salt
  • 3 tablespoons melted butter
  • Cayenne pepper
  • 6 fluid ounces tepid water
  • 1 pound raw tiger prawns in the shell
  • Oil for deep frying
  • 1 egg white
My version:
  • 1 pound filo pastry or spring roll skins
  • Melted butter
  • Jar of jalapeno paste
  • 20 raw tiger prawns, peeled
  • Salt and freshly ground pepper

Directions

Her version: Make the batter by mixing together the flour, salt, melted butter, cayenne and water until smooth, then leave to stand.

Peel the prawns, leaving the tip on the tail. Heat oil in a deep fryer or large heavy pot to 375 degrees F.

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 until golden brown. Remove and drain on paper towels. Serve immediately with lemon wedges.

My version: Remember that 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 minutes, or until golden brown.

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