fried prawn cracker pops what is it
basically tenpura prawns with a twist
it’s all about surf and turf first off
we’re going to do a mango chipotle
pepper ketchup
you’ve got to hydrate the peppers you
don’t need about one of those in its
recipe I put three on just to be
sociable
let’s get a couple of mangos on go pop
it straight into a food processor here
bump like that look at them they’ve
really softened up now if you can take
the seeds out if you like but throw that
in a little bit of red wine vinegar I’m
gonna put a little bit of brown sugar
honey oh yeah really get involved a
little bit of water from Chile just to
bind it all together I know you’re
thinking he’s bonkers but I love it and
I know I’m looking forward to the end
product that’s what’s keeping me going
right now ready ready let’s let it
that’s nice whoa
there is the chiles just come through
right now beautiful now you can see
little bits of the chili in there you
got a nice consistency look they’re as
beautiful ketchup is done leave it alone
now for the main character the George
Clooney of this dish the king tiger
prawns look at those massive look at
them they’re lovely these are the big
boys fantastic now straight in from the
bottom just till the top comes up there
and that’s it
Bob’s your uncle all right season them
up first very very important next step
is the penny I’ve got a little twist so
come in off the sofa and come another
look down here now we’ve got plain flour
we’re going to use egg and then Ola
usually this is our bread crumb or a
batter but today I’m using crackling
pork cracklin yeah
surf and turf you get it now we’ve was
gonna frost a connect the negatory goes
right up this is brought back in now
wallak straight in there that so here we
go now I’m going to try thank out
sometimes it works guys it’s a bit messy
don’t worry she’s still look only your
mum she might clean up yeah look at that
that is absolutely perfect now in we go
to the egg mix it around like that a
little bit that is beautiful just let it
drain off and then into a hole crackling
look at that just cover and put him to
bed all right now if you do want some
crackling he’s gonna waste loads of time
go down to your local pub and get some
pork scratchings they work just as good
it looks like a breadcrumb doesn’t it
but it’s got that really nice meaty
flavor pork continue to process over
here he’s a bit small right that’s
really now I’ve got my oil over here
I’ve got a little deep fat fryer but if
you’re at home and you haven’t got one
get some vegetable oil right in a pan
and make sure it’s about 190 degrees
right you haven’t got a thermometer get
a little bit of salt and just then you
know it’s ready to rock and roll
okay that’s what you look for
even already they’re starting to go
really pink see that so we’re talking
about 46 minutes or until they’re
golden-brown when they get to this point
and you think all let’s take them out
don’t you can go a little bit further
okay but make sure you just keep an eye
on them all the time looking fresh I can
see that the shells have gone really
pink and they’re golden brown
all right be careful with your fingers
where I can do this because I’m a bit of
a chef Aruna beautiful white flesh that
looks absolutely stunning that ready to
go Wow
I’m getting excited now a little jar
there okay look at that little cone pop
that in there like that line is little
babies up we’ll only now has a bit as
lovely ketchup and then a little wedge
of lime if you love tempura prawns you
are gonna absolutely devour these
oh it’s like having a a pork chop with a
prawn domain beautiful remember if you
want a bit of this vibe you have to
subscribe go and do it now go down the
bottom ear press all these buttons if
you want to do any comments or any
feedback or any links already what’s hot
what’s not get involved it’s gotta be
done Jamie’s food Tube channel
you
basically tenpura prawns with a twist
it’s all about surf and turf first off
we’re going to do a mango chipotle
pepper ketchup
you’ve got to hydrate the peppers you
don’t need about one of those in its
recipe I put three on just to be
sociable
let’s get a couple of mangos on go pop
it straight into a food processor here
bump like that look at them they’ve
really softened up now if you can take
the seeds out if you like but throw that
in a little bit of red wine vinegar I’m
gonna put a little bit of brown sugar
honey oh yeah really get involved a
little bit of water from Chile just to
bind it all together I know you’re
thinking he’s bonkers but I love it and
I know I’m looking forward to the end
product that’s what’s keeping me going
right now ready ready let’s let it
that’s nice whoa
there is the chiles just come through
right now beautiful now you can see
little bits of the chili in there you
got a nice consistency look they’re as
beautiful ketchup is done leave it alone
now for the main character the George
Clooney of this dish the king tiger
prawns look at those massive look at
them they’re lovely these are the big
boys fantastic now straight in from the
bottom just till the top comes up there
and that’s it
Bob’s your uncle all right season them
up first very very important next step
is the penny I’ve got a little twist so
come in off the sofa and come another
look down here now we’ve got plain flour
we’re going to use egg and then Ola
usually this is our bread crumb or a
batter but today I’m using crackling
pork cracklin yeah
surf and turf you get it now we’ve was
gonna frost a connect the negatory goes
right up this is brought back in now
wallak straight in there that so here we
go now I’m going to try thank out
sometimes it works guys it’s a bit messy
don’t worry she’s still look only your
mum she might clean up yeah look at that
that is absolutely perfect now in we go
to the egg mix it around like that a
little bit that is beautiful just let it
drain off and then into a hole crackling
look at that just cover and put him to
bed all right now if you do want some
crackling he’s gonna waste loads of time
go down to your local pub and get some
pork scratchings they work just as good
it looks like a breadcrumb doesn’t it
but it’s got that really nice meaty
flavor pork continue to process over
here he’s a bit small right that’s
really now I’ve got my oil over here
I’ve got a little deep fat fryer but if
you’re at home and you haven’t got one
get some vegetable oil right in a pan
and make sure it’s about 190 degrees
right you haven’t got a thermometer get
a little bit of salt and just then you
know it’s ready to rock and roll
okay that’s what you look for
even already they’re starting to go
really pink see that so we’re talking
about 46 minutes or until they’re
golden-brown when they get to this point
and you think all let’s take them out
don’t you can go a little bit further
okay but make sure you just keep an eye
on them all the time looking fresh I can
see that the shells have gone really
pink and they’re golden brown
all right be careful with your fingers
where I can do this because I’m a bit of
a chef Aruna beautiful white flesh that
looks absolutely stunning that ready to
go Wow
I’m getting excited now a little jar
there okay look at that little cone pop
that in there like that line is little
babies up we’ll only now has a bit as
lovely ketchup and then a little wedge
of lime if you love tempura prawns you
are gonna absolutely devour these
oh it’s like having a a pork chop with a
prawn domain beautiful remember if you
want a bit of this vibe you have to
subscribe go and do it now go down the
bottom ear press all these buttons if
you want to do any comments or any
feedback or any links already what’s hot
what’s not get involved it’s gotta be
done Jamie’s food Tube channel
you
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