This is my favourite recipe for short-eats. I was introduced to this appetizer in Coorg, growing up we were served this EVERYTIME at weddings, club parties or any catered events. I don't remember the caterer's name or company, but these were a popular choice. The bacon wrapped prawns even more so. I have only tried to re-create this recipe in our kitchen in New Delhi, the flavours are on point, but it's the combination of bacon and prawn that does it.
Serves 2
Ingredients
Oil for deep frying (1 to 1 and a half cups)
10 medium sized prawns (de-shelled), larger the prawn the better it is to wrap the bacon around them. After cooking the prawns will shrink slightly so do bear that in mind
5 bacon strips (8" inches in length), cut in half keeping them at 4" inches long.
*Note: Bacon strips should be thin strips, not pancetta thin. Bacon sliced to a 1.8 mm to 2 mm thickness
10 bamboo toothpick sticks
Coating Mix:
2 tbsps flour
1 tsp garlic powder
1/2 tsp black pepper powder
2 tsps cornflour
Method
Mix all ingredients under coating powder and keep aside in a small bowl
Clean prawns, wash and pat them dry. Leave them aside on a kitchen towel if need be, they should be free of any excess water.
Start wrapping each prawn with a bacon strip. Each half strip should be able to wrap around the prawn completely. Lock the wrap with a toothpick. To do this pierce the toothpick from the tail end to the front end of the prawn, while locking the wrap of the bacon while doing this. The lock and wrap should be tight, to test hold the prawn wrapped in bacon by the toothpick and shake lightly, if locked well the wrap will not give way.
Set aside on a flat dish. Do the toothpick bacon wrap for all the pieces.
Keep the oil for deep frying on heat (use a wok to do so). Take each piece one at a time, holding it by the toothpick and dip it in the coating mix. Immerse and coat it generously, remove and dust off the excess. The bacon wrapped prawn should have a thin layer of coat only.
When the oil is hot, only then insert each piece for deep frying. Keep on high flame and remove once golden. Keep moving the prawns in the wok so that all sides are equally golden.
Remove and serve. Best eaten with beer and without any dip.
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