Brochetas de langostinos en caña de azúcar (King prawn in sugar cane skewers)
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.
***
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.
