|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.
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
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.