Bring your restaurant favourites to your own dining room this Ramadan with these impress-a-crowd dishes
It needn’t all be deep-fried for iftar. Food editor Jasmine Bandali shares five wholesome recipes. Oh, and the ice cream’s deep-fried.
EASY DYNAMITE PRAWNS Cooking time 30 minutes Serves 8
1kg jumbo ready-to-cook frozen tail-on prawns, cleaned and deveined Sunflower oil, as needed FOR THE BATTER: 2 cups all-purpose flour 1 tsp salt 2 tbsp cornflour 1½ cups iced soda water FOR THE DYNAMITE SAUCE: 1 cup mayonnaise (the authentic Japanese Kewpie version if you can find it – try Carrefour) 4 tbsp Sriracha sauce 3 tbsp tomato ketchup 1 tsp garlic paste 2 tsp honey Fresh chives, chopped, to garnish Preheat the oven to 100°C. Place the prawns in a sieve or a colander and run under a tap to defrost and rinse. Heat a fair amount of oil in a large wok or deep frying pan. As it heats, make the batter by combining all the ingredients together until smooth. Coat the prawns in the batter and drop them into the hot oil, one by one in batches. Fry until golden brown and crisp. Remove with a slotted spoon, draining off the oil. Transfer to a baking tray lined with paper towels in a single layer. Don’t cover them or they won’t remain crisp. Transfer to the oven to keep warm while you fry the remainder. When all the prawns are cooked, keep them warm in the oven while you make your sauce. Combine all the sauce ingredients together in a large bowl until thoroughly blended. Toss the crisp prawns in the sauce until coated. Pile equal portions in cocktail glasses and garnish with chopped chives.
The allure of this dish knows no bounds and it’s much simpler to make than you think. LSA cocktail glasses Dh245 for four