There are many pathways to heaven they say. With most ending with some bearded gentleman manning the pearly gates. (Or in my case a portly gentleman sitting on a Buffalo who has a really long ledger of life events). And you would have to be good and do good and all that jazz to really even be considered for a chance to get there. Then steps in bureaucracy, where they make you wait at the gates (in a queue mind you…) before they proceed to check your files and then certify your eligibility to enter. Why, some may even be turned away due to a totally negligible mistake (Gluttony is one of the seven deadly sins, apparently!). So the chances to enter heaven for people like us are slim to none.
Since the final destination seems like a distant dream, are we to moan and groan about its inaccessibility? Hell No! (Oops… swearing I’m sure is not allowed. Especially when it involves Heaven’s direct competitor!). So again, you see the chances are really-really teeny-weeny. As I am a doer not a cribber, I have decided to create my own piece of heaven instead of waiting in line. It’s called Bacon wrapped Prawns. They come as a pair and are extremely adept at recreating the hallowed space. (You can thank me later for the cheat sheet). The gentlemen ‘above’ are welcome to some as well. After all, standing at the gates all day, can’t be that exciting 😛
Bacon Wrapped Prawns
Prep time: 10 mins
Cook time: 10 mins
Serves: 4
What you need:
16 Large Prawns, deveined, peeled, with tails on
16 strips of Bacon
16 Toothpicks
1 cup All purpose Flour (Maida)
2/3 cup Cold Water
1 Egg
¼ tsp Soda bicarbonate
¼ tsp freshly ground Black Pepper
¼ tsp Chili powder
Salt (optional, as the Bacon is already salty)
What to do:
Drain prawns on paper towel completely. Lay out bacon as well.
Wrap each shrimp with one strip of bacon. Skewer with a toothpick to hold in place.
Make tempura batter. In a bowl, beat egg and add cold water. Add all-purpose flour, pepper, chilli powder and whisk gently. Add the soda bicarbonate. You will notice small bubbles form on the surface.
Heat groundnut oil/ canola oil in a large frying pan to ensure you can deep fry the prawns.
Dip each bacon wrapped prawn (along with the toothpick) in the tempura batter. Deep-fry on medium heat until crisp and golden. (5-7 mins). (if you are lucky enough to have a deep fryer set the temperature to 170°C).
Drain on paper towels. (You can sprinkle some salt on top now).
Serve with sweet chilli sauce.
P.S. I used this as a main course where I served 4 large Prawns per person with an Egg Fried Rice and a lovely sweet Chilli Sauce from Real Thai. This recipe is a keeper!
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