Crispy Dragon Eye Prawns
A delightful dish featuring plump shrimp stuffed into fresh longan fruit, lightly battered and fried until golden. The combination of savory seafood and sweet fruit offers a unique texture and flavor profile.
Story
This playful dish mimics the appearance of 'dragon eyes' by stuffing shrimp into peeled longans. It balances the natural sweetness of the fruit with the savory crunch of fried seafood.
Ingredients
Large shrimp
300g
Fresh longans
200g
Cornstarch
3 tbsp
Salt
1 tsp
White pepper
1/2 tsp
Cooking oil
for deep frying
Green onion
1 stalk
Instructions
1
Prepare the shrimp
Peel and devein the shrimp. Slice a deep slit along the back of each shrimp without cutting them completely in half. This 'butterfly' cut allows the shrimp to wrap around the fruit.
2
Marinate the seafood
Season the butterflied shrimp with salt and white pepper. Toss them gently to ensure they are evenly coated with the spices.
3
Coat with batter
Sprinkle the cornstarch over the seasoned shrimp. Mix well so each piece is lightly dusted, which will help the batter adhere and create a crispy shell.
4
Assemble the 'Dragon Eyes'
Peel the fresh longans and remove the pits. Take a longan and wrap a butterflied shrimp around it, pressing gently to secure the shape. Repeat for all ingredients.
5
Fry to perfection
Heat oil in a wok or deep pan to 350°F (175°C). Carefully slide the stuffed shrimp into the hot oil. Fry for 2-3 minutes until the coating is golden brown and the shrimp is cooked through.
6
Serve
Remove the shrimp from the oil and drain on a wire rack or paper towels. Finely chop the green onion and sprinkle over the top as a garnish before serving hot.
