Not all the brochettes must be the same, and not all the skewers must be made from metal (the anticuchos is a good example). This recipe will make you enjoy the king prawn in a delicious way, and you can use it to surprise your friends or guests… or maybe to that special person (the seafood is aphrodisiac). It’s not complicated! the recipe is for 4 people.
Ingredients:
- 350 g (12 oz) of peeled king prawns
- 1/2 cup of frejolito chino (soja buds)
- 2 tablespoons of chopped shallots
- 1/2 teaspoon of sugar
- 3 tablespoons of corn starch
- 1 teaspoon of sesame seeds oil
- 1 tablespoon of soja sauce
- 8 pieces of sugar cane (15 cm or 6 inches each one)
- Vegetable oil, for frying
- Salt to one’s taste
Preparation:
Mince the king prawns and the soja buds. Mix with the shallots and add the sugar, the starch, the sesame seeds oil, the soja sauce and the salt. You’ll get a dough.
With this dough, envelop the sugar cane skewers, forming a coat of more or less 1 cm thick. Fry in vegetable oil until they get brown. Serve with mayonnaise, rocoto, tartar… the sauce that you want.
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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with King Prawn, Entrees, Brochettes, Langostinos, King Prawn Brochettes.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with King Prawn, Entrees,
Brochettes, Langostinos, King Prawn Brochettes.
