Tonight, I was expecting 7 guests to come over to our house for Bible Study. I love Monday nights. It is not only the opportunity to study God’s word, but it is also the chance for us to catch up & enjoy the fellowship. Whilst we enjoy each other’s company, I thought I would make some freshly made, hot finger foods so we can enjoy the experience to the fullest! After all, isn’t food all about sharing? 🙂
So tonight, I decided to make Gary Mehigan’s Homemade Meatballs and Salt & Pepper Prawns.
The recipe for these homemade meatballs have already been posted previously on this blog as part of a saucy pasta dish. Check out the recipe here.
So that brings our focus to the Salt & Pepper Prawns. It is actually quite simple, consisting of only 5 ingredients… and 3 out of the 5 ingredients are named in the title of the dish, lol. Salt, pepper & prawns! So what are the other two ingredients? Oh let me just do the whole recipe layout thing…
1 cup of corn flour
2 tbsp salt
2 tsp grounded black pepper
600g raw tiger prawns, deveined and shelled, tail on.
Canola / vegetable oil for deep frying
Optional: Fresh red chillis for garnish.
The method is pretty simple. In a bowl, mix the corn flour, salt and pepper. Heat oil in the wok until it is hot. Lightly coat the prawns in the corn flour mix, shake off excess and deep fry for about 3-4 minutes until the prawns turn opaque.
To garnish, lightly pan fry sliced red chillis and sprinkle on top of the prawns.
Serve prawns with seafood cocktail sauce, and serve meatballs with sweet chilli sauce.