music intro
fried prawn crackle pops what is it
basically
tempura prawns
with a twist
it's all about surf and turf first off
were going to do
our mango and chipotli pepper ketchup
you have got to hydrate the peppers you only need abut one of those in this recipe
i've put three on
just to be sociable
lets get a couple of mangos on the go
pop it straight into a food processor here
bomb like that
and look at them they have really softened up now you can take the seeds out if you like
bosh throw that in a little bit of red wine vinegar
want to put a little bit of brown sugar
honey
oh yeah
really get involved a little bit of water from he chilli to bind it all together
i know you are thinking he is bonkers but i love it and i know im looking forward to
the end product that is what is keeping me going right now
ready
that's nice
there he is the chilli has just come through right now
beautiful now you can see little bits of the chilli in there
you have got a nice consistency look there
that is beautiful ketchup is done leave it alone now for the main character the george clooney
of this dish
king tiger prawns look at those
massive look at them there lovely these are the bog boys fantastic now
straight in from the bottom
just till the top comes up there
and that's it
bobs your uncle alright season them up first its very very important next step is the
panae and i've got a little twist so get of the sofa and come and have a look down here
now we've got plain flour we are going to use
egg
and hld up usually
this is either breadcrumb or
a batter
but today
im using crackling
pork crackling yeah
surf and turf do you get it now you thought i was going to throw a steak in there
ths is prawn crackling
straight in there look at that
so here we go
now im going to try something out
sometimes it works
it's a bit messy don't worry if you still live at home with your mum she might clean up for you
look at that that is absolutely perfect
now in we go with the egg
mix it around like that a little bit that is
beautiful just let t drain off
and then in to the old
crackling look at that
just cover it put him to bed
now if you do want some crackling you dont want to waste loads of time
go down to your local pub and get some pork scratchings they work
just as good it looks like a breadcrumb doesn't it
but it has this nice meaty flavour of pork
continue the process over here he's a bit small
right now thats ready
i've got my oil over here i've got a deep fat frier but if your at home and you
haven't got one
get some vegetable oil in a pan
and make sure its about 190 degrees right if you haven't got a thermometer
get a little bit of salt
and just
then you know its ready to rock and roll
thats what you are looking for
even already its starting to go
pink see that
so we're talking about four to six minutes or
until golden brown when they get to this point and you think oh lets take them out dont
you can go a little bit further okay but make sure you just keep an eye on them
looking fresh i can see that
the shells have gone really pink
and they are golden brown
be careful with your fingers alright
i can do this because im a bit of a chef...
beautiful white flesh that looks absolutely stunning look at that
ready to go wow
im getting excited now
we've got a little jar there look at that a
little cone
pop that in there like that
all i need now is a little bit of that lovely ketchup
and then a little wedge of lime if you love tempura prawns
you are going to absolutely devour these
its like having a pork chop
with a prawn do you know what i mean
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