Uncle Bills Jumbo Deep Fried Prawns Shrimp Food

SALT AND PEPPER PRAWNS (SHRIMP)

Steps:

• Peel, devein and butterfly the prawns, leaving the tails intact.
• Combine the flour salt and 2 teaspoons of the ground peppercorns in a large bowl. Add prawns and toss to coat in the flour mixture. Shake off the excess flour from each prawn.
• Heat the oil in a wok or frypan until very hot. Cook prawns in small batches for about 2 minutes or until crisp. Transfer prawns to a plate lined with paper towel to drain.
• In a seperate bowl, combine the salt flakes with the remaining teaspoon of ground peppercorns.
• Place prawns on a serving plate and sprinkle with the salt & pepper mix. Serve with lemon wedges.
• Enjoy!

JUMBO PRAWNS (SHRIMP) WITH MUSHROOMS AND ONIONS

Steps:

• Heat the oil and butter in a heavy saute pan.
• Add the jumbo shrimp, which have been peeled, deveined, and split partly through the back.
• Stir gently 2 - 5 minutes.
• Add the chopped green onions, the mushrooms, salt and pepper to taste.
• Cook until the prawns have changed color, and add the dry white wine.
• Cook 3 minutes and serve in a hot chafing dish.

PRAWNS PERI PERI MOZAMBIQUE

Steps:

• Prepare Peri Peri sauce first, by sauteeing onion and garlic in Peri Peri oil until soft, then add diced tomatoes, stir to combine and simmer for 20 minutes on low heat, covered. After 20 minutes adjust seasoning with salt and pepper. Remove from heat and keep warm. Reheat rice over a colander of boiling water, adding frozen sweet green peas 5 minutes before service.
• Bring olive oil to a hot smoke temperature and in batches fry the prawns until crisp, but not over done, about 4 minutes. Remove batches to paper towel and keep hot.
• Serve 6 prawns over savory rice per person and pass bowl of Peri Peri sauce to spoon over prawns. Prawns traditionally eaten shell on with fingers, and crispy heads sucked for flavor.

HONEYED PRAWNS (SHRIMP)-

Steps:

• Peel the prawns leaving the tails intact.
• Heat the oil in a wok or heavy based pan. Add the garlic and ginger and cook for 30 seconds.
• Stir-fry the prawns until pink, cooking in two batches.Return all of the prawns to the pan and stir in the honey and the soy or tamari sauce.
• Serve on a bed of boiled rice and sprinkle with sliced shallots or chopped coriander and sesame seeds.

DEEP FRIED SHRIMP WITH VEGETABLES, UNCLE BILL'S VERSION OF "

Steps:

• Prepare shrimp, then rinse in cold water; drain.
• Place shrimp in a bowl and sprinkle with additional black pepper and salt and let dry while preparing other ingredients.
• In a mixing bowl, mix together flour, baking powder, baking soda, pinch of salt, pinch of black pepper, beaten egg and water and mix well to a smooth batter.
• Measure oil to a deep medium size saucepan or a frying pan and heat to medium-high heat.
• Dip shrimp into batter to coat well.
• Using tongs, hold shrimp by the tail and dip into hot oil for a couple of seconds so that the shrimp do not curl, then drop.
• Deep fry several shrimp at a time for about 2 minutes, turn over and cook for another 1 1/2 to 2 minutes or until golden brown.
• Remove shrimp onto paper toweling and set aside.
• Heat WOK to high heat, add 2 tablespoons of oil, then add prepared vegetables, stirring well and saute' for about 2 minutes until vegetables are just partially cooked.
• In a small mixing bowl, mix together water, vinegar, sugar, ketchup, soy sauce and tapioca starch until mixture is smooth.
• Add mixture to WOK, stirring constantly to coat vegetables and cook until sauce thickens slightly, about 1 minute.
• Divide shrimp equally to individual serving plates and spoon vegetable mixture over shrimp.
• Serve immediately.