Stuffed Fresh King Prawns
with a luxury filling and sauce
24 large fresh king prawns,
raw oil for frying
beer batter
Beer Batter
2 large cups plain flour
1 can beer
1 teaspoon salt
2 egg whites, lightly beaten
To prepare the batter, put flour in a deep basin and add the beer
slowly. Add salt, mix to a smooth, thin batter, and then add the egg whites.
You may have to add a little more flour at this stage -the batter has to be
well mixed and kept thin, yet retain 'body'.
Filling
6 slices thick bacon
1 tin spinach
1 large egg
1 onion
butter
1 clove garlic, crushed
parsley
breadcrumbs
pinch salt
1/2 cup sultanas, soaked in wine and drained
Sauce
1 small jar chutney
1 tablespoon curry powder
6 fine shallots, chopped
1 small jar mayonnaise
1 egg white, beaten
Butterfly the prawns by cutting each one down to the start of the tail and gently
flattening both sides. Devein and remove the heads. Remove bacon rinds and chop
bacon finely. Drain the spinach well. Chop the onion and fry lightly in butter
with the garlic. Mix the filling ingredients together, using enough breadcrumbs
to bind. Fill the cut section of the butterfly prawns with the mixture, press
the sides firmly together and set aside in the refrigerator for a while to firm.
Prepare the sauce by blending all ingredients together carefully, adding the
egg white last. Serve in a large bowl or individual dishes. When you are ready
to cook, dip stuffed prawns carefully in the batter, and fry in your favourite
cooking oil (mine is olive oil) for 5 minutes in a deep pan. Remember to have
the oil hot, but not at boiling point or the prawns will cook outside first.
Serve with the delicious fruity curry sauce. Serves 6.