Crispy Prawns in Sweet and Sour Sauce

An appetiser, the 400th recipe on the blog, based on fish, prawns to be exact.

A great starter that is quick to prepare and very scenic, to impress your guests.

Crispy prawns in panko batter on sweet and sour red pepper sauce.

Ingredients:

• Prawn tails 10
• White flour 60g
• Sparkling water 200ml
• Panco 60g
• Salt and Pepper qb
• Ingredients:
• Garlic 1 clove
• Red chillies 2 (optional)
• Round tomatoes 1
• Fresh coriander a few leaves
• Evo oil 25mL
• Vinegar 1 teaspoon
• Cumin powder 1 teaspoon
• Paprika powder 1 teaspoon
• Salt and pepper qb
• Chilli pepper qb

Procedure for the sauce:

Wash the tomatoes, chillies and peppers, then toast them for about ten minutes in the oven with the grill mode.

Once they have cooled down, peel them and remove the seeds, cut them into small pieces and put them in a blender together with the garlic, coriander, spices, vinegar and tomatoes and blend to obtain a smooth sauce.

Procedure:

Pour the water into a fairly large container, pour in the flour 60g you don't need to be precise in this operation, the important thing is to have a good semi-fluid batter that adheres well to the surface of the prawns, salt and pepper to taste.

We prepare the prawns, which should be shelled leaving only the tails.

We pour the panko onto a plate, where we will dip the prawns soaked in batter, turn on the fryer or use a frying pan with enough oil to dip our skewers in.

Fry until golden brown, a few minutes, oil at 190° maximum.

I often propose this dish on my menus as an appetiser.

Take a cue from the photo if you like, my dish.

The famous fish soup famous all over Europe for its unmistakable taste, excellent hot as a main course or warm as an appetiser, perfect for dipping toasted bread in. 

A greeting and good cooking, see all my recipes on the blog, chef Mirko Giacometti.