The hint of beer makes this very simple batter light and delicious, while the intensely flavoured dipping sauce is reminiscent of those sour, salty, sweet and spicy Vietnamese-style sauces often served with deep-fried spring rolls.
Again, the vibrancy of the sauce is used to offset the richness of deep-frying.
These prawns are great to serve as a starter at a dinner party or even as a canapé with cocktails.
Peel, de-vein and butterfly prawns, leaving tails intact.
When ready to cook the prawns, make the batter.
Heat oil in a hot wok until surface seems to shimmer slightly.
Lightly toss prawns in flour then dip in batter, one at a time, to coat completely, letting any excess drain off.
Add prawns in batches to the hot oil and deep-fry for about 1 minute or until just cooked through and lightly browned.
Remove prawns with a slotted spoon and drain well on kitchen paper.
Repeat process with remaining prawns.
Arrange prawns on a platter and serve immediately with a bowl of Sweet Chilli and Carrot Dipping Sauce.
When ready to cook the prawns, combine batter ingredients in a bowl with a slotted spoon (using a spoon rather than a whisk keeps the batter thick and lumpy, and the lumps become crunchy when deep-fried).
You may need to add a little more flour to the batter if it is too runny – it all depends on the humidity.
Leave batter at room temperature until ice has half melted; start using immediately at this stage.
Sweet Chilli and Carrot Dipping Sauce:
Finely slice carrot lengthways into ribbons, using a vegetable peeler.
Cut carrot into a fine julienne.
Combine carrot in a bowl with sugar and salt, mix well and leave to stand for 10 minutes.
Drain carrots and, using your hands, gently squeeze away any excess liquid.
Meanwhile, place vinegar and extra sugar in a medium-sized heavy-based saucepan and bring to the boil.
Reduce heat and simmer, uncovered, for about 15 minutes or until liquid is reduced by almost half and slightly syrupy.
Remove from stove, stir in pickled carrots, fish sauce and chillies and set aside.
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Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
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