INTRODUCTION

Many other families enjoy eating big sea prawns, the bigger the better and that  also explains why the pricing of big prawn is very expensive. However, big prawns are “enemies” in my house as nobody really like to eat the big prawns. They can however eat some smaller prawns but just not big prawns.

During Chinese New Year, I bought a kg of big prawns that have only about 18 prawns per kilogram, meaning each prawn weigh about 50 grams. I prepared the dish and nobody like to eat the prawns as it is too big and sturdy.. The meat is too chewy to our liking and I have to shove down my throat so as not to waste any food. I may have overcooked the prawns but I have already deep fried it in a cautious manner. I knew prawns get cooked very fast but I think one of the reasons is that it is too big too and I am worry that the inside is not cooked. The meat texture is just like lobster.

That explains why I am holding on this recipe until today when I bought some much smaller prawns. Well, taste is not bad and at least i heard no complain from my boy. Therefore, there are 2 sets of picture, one from the Chinese New Year and another one without pineapple is from today’s preparation.

This is a dish that i do not know of the origin and I knew that it is rather common in restaurants. Basically I think there are no much skills needed in the preparation except the timing of deep frying. All other steps are rather straight forward and simple.

This  dish can be as simple as deep frying the prawns and go with mayonnaise. It can also go with fruits as the side ingredients. As for fruits, it can be pineapple or even honey dews. Something sweet that goes well with mayonnaise. For this illustration, I have used pineapple as I have some pineapple sitting in the shelf.

WHAT IS REQUIRED

Servings: 3-4 adult servings

• 500 grams – 1 kg of prawns (depend on size)
• 2 pieces of pineapples or honey dew, cut into small cubes (optional)
• 1/2 tablespoon of cooking wine
• 1 tablespoon of  corn flour
• 1 egg white (optional)

Mayonnaise sauce

• 1.5 tablespoons of mayonnaise
• 2 teaspoons of condensed milk
• 1 teaspoon of lemon juice (optional)
• Pinches of black pepper
• Pinches of salt

STEPS OF PREPARATION

• Put all the mayonnaise sauce ingredients in a bowl, stir until well mixed. You can take some to taste if it is flavourful enough. Add more condensed milk or salt if necessary. Note that different brands of mayonnaise taste differently, some are very salty and sour. Since this is a simple seasoning, you will have to taste and adjust a bit before adding to the prawns.

• For the prawns, after de-shelling and de-veining, use a knife to slice in the centre leaving some meat intact towards the end. This will create a ball type of prawn. Marinate the prawns with corn flour, cooking wine, egg white and a bit of salt for 15 minutes. Drained and prepare for deep frying.

• Cut the pineapple into 2 cm cubes. You can also used honey dew to substitute if preferred.

• Heat up a pot of oil, when the oil is 70% hot, add the prawns and deep fry for 2-4 minutes (depending on size) or until the exterior is slightly brown. Drained. The timing is for reference. As long as the prawns is elastic, it is considered as cooked. 

• Put the prawns onto the bowl with mayonnaise dressing. Add the pineapple and lightly toss until well combined . Transfer to the serving plate for serving.

CONCLUSION

This is a simple recipe. There is not much skill required except mastering the deep frying timing which is very short like 2-4 minutes. This type of short deep frying timing ensure your prawns is still tender and juicing. Having said that, it will also depends on the size of the prawns. Bigger prawns are chewy like lobsters . My suggestion is to use medium size prawns but I will leave to decision to readers.

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