FOOD SPE­CIAL

Bring your restau­rant favourites to your own din­ing room this Ra­madan with these im­press-a-crowd dishes

Friday - - Contents -

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.

PHO­TOS BY ANAS THACHARPADIKKAL

The al­lure of this dish knows no bounds and it’s much sim­pler to make than you think. LSA cock­tail glasses Dh245 for four

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