Crispy Garlic Prawn

Garlic Prawns was one of my favorite seafood dish during my few years stay in Singapore and the neighboring island of Batam, Indonesia. It is serves at seafood restaurants along the beach or at hawker centers. Fresh out from the aquariums, crispy deep fried with a lot of minced fresh garlic. Forget about cholesterol just enjoy those succulent prawns plateful by plateful and eating with your bare hands wash down with fresh buko water also straight from the shell…

Now crave no more here is a simple recipe. You could use prawns or big shrimps. Just marinate the prawns with garlic, lemon and a dash of salt and pepper to taste minutes before deep frying at high heat, here is the rest of the recipe.

Ingredients:

1 kilo hipon, medium to large size

1 head garlic, minced

1 lemon, juice extracted

1/4 cup cornstarch

salt and pepper

cooking oil

Cooking procedure:

Wash prawns thoroughly drain, Cut whiskers, using scissors starting from the head slit cut shell including meat leaving only small meat at the belly and spread open to form a butterfly each prawn. Keep aside. Mix the marinade of minced garlic, lemon juice, salt and pepper. Rub each prawn with the marinade mixture and dash a few pinch of cornstarch. Arrange in a container with lid and marinate for 10 to 15 minutes or until ready to cook in the ref. In a deep frying at high heat fry prawns in batches for 2 to 2 1/2 minutes or until shell becomes crispy but succulent in the inside. Serve at once with vinegar and sili dip.