Lychee Salad Prawns

Often used in cocktails and cakes, this timeless summer fruit features the simple blend of tropical sweetness with a hint of tartness. Our recipe pairs this delightfully sweet flora flavours of lychee together with the unique combination of deep fried, beer marinated tiger prawns.   
Using beer as a marinade is a quick hassle free way to enhance the naturally sweet flavours in the prawns, if you don’t want to use beer you can also use the syrup from the canned lychee.. For crispy, crunchy batter and no splattering of oil, make sure your marinated prawns are pat dry before deep frying.
With its high smoke point, Knife Groundnut Oil is the ideal base to use for deep frying. Infusing its natural nutty flavours as the batter forms into a layer of delicious brown crisp. Extracted from pressed peanut kernels, Knife Groundnut oil also lowers cholesterol levels and equips your body with the essential dietary fats for a healthy diet.
Quick to put together yet refreshingly impressive, kick away the sweltering summer heat with this prawn and lychee combo, guaranteed to wow everyone’s taste buds!
#themeatmensg #simple #delicious #lycheeprawns #knifecookingoilsg
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Ingredients

Adjust Servings
1kg tiger prawns
1can lychee beer
Knife Groundnut Oil for deep frying
200g potato starch
1tsp salt
1tsp pepper
Chopped spring onions
Lychees for ganish
Sauce:
100g mayonnaise
150g lychees

Directions

1.

Remove shells from prawns and devein.
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2.

Marinade prawns for 1 hour in lychee beer.
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3.

Blend mayonnaise and lychees for 10 seconds and set aside
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4.

Mix potato starch, salt and pepper.
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5.

Coat prawns in potato starch. Deep fry in Knife Groundnut Oil.
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6.

Add lychee mayonnaise and spring onions to prawns and mix well
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7.

Serve with lychees on the side.
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