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| Crispy oats , corn flakes and basil with prawns |
The
festive chinese new year season is one happy holiday for the other 2 members of
my family. I make exceptions in my cooking and allow for the once in a year
deep fried things which they love. And that could most likely be the reason why
they look forward to the clan's yearly reunion dinners where I hold court in
the kitchen. That way, they get to have their wish list of foods come true.
This
year, in lieu of price hikes, I had hoarded so much prawns that the end result
was many variations of prawn dishes . But nothing beats this crispy version.
Instead of curry leaves, I opted for basil which was thriving in my yard. Basil and prawns make a great
partnership in whichever way you cook it and with the crispy oats and
cornflakes, it was the icing on the cake.
Ingredients
:
1/2 kg
medium sized prawns, shelled and deveined
2 cups
rice flour
2 cups
basil leaves
1 cup
rolled oats
1/2 cup
corn flakes
Method :
Shell and
devein the prawns. Toss them in rice flour.
Heat a
pot of oil until very hot. The temperature is about right with bubbles form
around a bamboo skewer dipped in the hot oil.
Pick up
the prawns with chopsticks and shake the flour off the prawns.
Drop into
the hot oil and fry the prawns. Avoid overcrowding the pot with too many prawns
at the same time, to maintain the temperature of the oil and prevent too much
sweating of the prawns.
Fry
prawns until golden brown. Remove prawns from the pot and strain off oil.
Next,
toss the basil leaves in the rice flour. Shake off flour and fry the basil
leaves, 3 seconds.
Reduce
oil to half, straining off residue flour with a sieve.
Reduce
heat to medium, fry oats , 1 minute. Add the corn flakes , toss until the
mixture is golden brown and crispy. Drain oil.
Toss
leaves, prawns and oats. Serve hot.
Me too. I seldom deep fry foods. But for CNY, I break my usual rule and indulge my family with some crispy you jiao. :)
ReplyDeleteLooks great and I love the idea of substituting basil with curry leaves! As you know, I can't find curry leaves here. :)
ReplyDeletei still hv some prawns left in my fridge for 2 more prawn dishes..i was thinking to cook oat prawns too. Nice idea with basil!
ReplyDeleteWow, I think this is a fascinating recipe. The use of oats and corn flakes, and the combo of basil with prawns, looks just fantastic to me. I've never seen anything like it served here in the U.S. I'm so tempted to try this. Beautiful!
ReplyDeleteLooks delicious! I love all of your posts!
ReplyDeleteI've been wondering though...how would you spice up a Japanese rice ball? I've made them plain (and put either soy sauce or Japanese mayo on them), and I've fried up seasoned shrimp, diced them up and put them in the center of the balls. The shrimp rice balls were really good! How would you suggest making rice balls?
Hi Orange Dude,thank you for dropping by. I love a mean Japanese rice ball. Those with ingredients in them are called onigiri and as rice is normally seasoned, I add simple ingredients such as smoked octopus, shredded seaweed, chopped plums, edamame and pickles. Hope this helps.
ReplyDelete