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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» 22m ago
Step 6: Conclusions Now you're finished! A professional looking canvas at a very low cost. Here's a few notes that might help as well. If you are stretching a lot of paintings at once, it might be easier to cut all the wood at once but just make sure to keep the pieces together. If your painting is especially large then a cross brace or two may be necessary to create a strong frame. It is a matter of preference but generally if the painting is larger than 3 feet across then a cross brace would be a good idea. For this simply use a 1” x 2” strip cut square and staple it (on both sides of the frame) in the center. The should not be used for the brace pieces. Good luck with framing!
» 4h ago
Step 5: Stretch the Canvas Now you are finally ready to stretch the canvas. To do this lay a piece of paper down on a clean surface, and then the painting face down. Line up the frame so that the molding is against the canvas. To stretch this pull one side of the canvas up and around and staple it in the center of that side. Next take the canvas pliers, stretch the canvas on the opposite side and staple in the center. Although this can be done alone, a second pair of hands might make this step a little easier. Flip the painting over and make sure that it lines up properly with the frame. If it does you can begin stapling the rest of these sides. On the one side of the sides with a staple in it, place two staples, approximately 2”-3” on either side of the center staple while stretching the canvas. Do the same on the opposite side of the painting. Continue to work your way outwards towards the corners, until there you are about 1” from the corner. Next repeat this process along the other two sides of the painting, stretching the canvas tight. When you have completed this you can fold the corners of the painting as you would a present and staple them to the strip in the back. It is a matter of preference if you want the folds on the top and bottom or sides of you painting but being consistent will make them look better.
» 4h ago