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

2008 March 26
by Diego

langostinos-cana-azucar-king-prawn-brochettes.jpg

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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