A. Jumbo Shrimp Rolls
Ingredients:
- 12 tiger shrimps, shelled leaving tails intact
- 2 tsps garlic powder
- 1 tbsp cooking oil
- Wonton wrappers, cut into small squares -adjust size according to size of your shrimps
- 12 chives, soaked in hot water
- Enough cooking oil to deep-fry
Method:
- First, marinade the shrimps with garlic powder and cooking oil. Wrap each shrimp and brush with egg on edges to seal together. Place the shrimp diagonally across the wrapper squares and then wrap. Next, tie each 'shrimp parcel' with a chive and cut off the extra lengths. Place a damp paper towel on top of the wrapped shrimps as you work with each shrimp. Heat up enough oil to about 300 degrees F. Deep-fry in batches, making sure they don't stick to each other in the wok or pan. This should take about 2 minutes unless you're using very large shrimp. Serve with sweet chilli sauce or soy if desired.
B. Grilled marinated jumbo prawns
Prep time: 5 min, plus 30 mins marinatingCook time: 5 minServes:2-4
- A delicious seafood supper in a flash!
Ingredients
- 12 raw jumbo prawns, (about 400g in weight)
- 4 red chillies, deseeded and finely chopped
- 2 clove garlic, finely chopped
- olive oil, for drizzling
- black pepper
- 01/2 lemon, juice only
Method
- Slice each prawn open lengthways and remove the digestive tract, keeping or removing the heads as desired. Wash thoroughly under a cold running tap. Pat dry with paper towel.
- Lay the prawns out on a baking tray and sprinkle with the chopped garlic and chilli. Drizzle with olive oil and leave to marinate in the fridge for 30 minutes.
- After marinating, season to taste.
- Place the prawns under a hot grill, turning once, until lightly browned on both sides.
- Remove from under the grill and drizzle with lemon juice before serving.
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