![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYqHTPwenBSzwaCn7v3HcRCJLQio_P7_KAtcSNuYskG0QCWy8ETzaSsVkqlScLoGZizhDtC5y4y5gmSMraNbUH6_fZITJeejF52V8ucagZdN21e2oQ_HG5UXh-QpB1ArJ-57z9mL8_w/s400/SaladPrawns.jpg)
(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
600g big prawns (shelled)
1 can longans
1 apple (cut into diamond shapes)
1 piece honey dew (cut into diamond shapes)
1 tbsp sesame seeds (fried)
Marinade:
1 tsp salt
1 tsp sugar
1 egg yolk
Flour For Deep Frying:
150g tapioca flour
Salad Sauce:
250ml Mayonaise
250ml Thousand Islands
4 tbsp sweeten condensed milk
1 lemon juice
50g caster sugar
Method:
1. Marinate prawns with marinade for 10 minutes. Coat with flour and deep fry till cooked. Remove and drip off excess oil. Place onto a plate.
2. Mix well salad sauce ingredients. Add in longans, apple and honey dew. Mix well.
3. Pour (2) over prawns. Sprinkle sesame seeds.
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