Crispy Prawn Baskets Recipes

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FRIED SHRIMP BASKETS



Fried Shrimp Baskets image

Provided by Kardea Brown

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

4 tablespoons paprika
3 tablespoons kosher salt
2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons ground white pepper
2 tablespoons dried thyme
1 tablespoon sugar
1 teaspoon cayenne pepper
1 cup buttermilk
2 cups all-purpose flour
1 pound jumbo shrimp, peeled and deveined
4 cups canola oil
2 russet potatoes, scrubbed
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon dill pickle relish
1 teaspoon chopped fresh dill
2 dashes hot sauce

Steps:

  • For the Gullah seasoning: Combine the paprika, salt, basil, garlic powder, onion powder, oregano, white pepper, thyme, sugar and cayenne in a paper bag and shake to mix up well.
  • For the shrimp: Line a baking sheet with butcher or parchment paper. Pour the buttermilk in a bowl.
  • Mix together the flour and 1 1/2 tablespoons Gullah seasoning in a bowl (reserve the remaining seasoning for another use).
  • Dip the shrimp in the buttermilk, then dredge in the flour mixture, shaking the bag to coat. Shake off the excess flour and place on the prepared baking sheet. Discard the buttermilk mixture but reserve the flour mixture.
  • Place the oil in a Dutch oven or heavy pan and heat to 350 degrees F. Line a baking sheet with paper towels and set a wire rack on top.
  • Fry half the shrimp until golden brown, 1 to 2 minutes per side. Remove to the prepared wire rack to drain. Repeat with the remaining shrimp.
  • Reduce the heat of the oil to 325 degrees F. Line a baking sheet with paper towels and set a wire rack on top.
  • For Mom's fries: Slice the potatoes into 1/2-inch-wide sticks. Add the potatoes to the flour mixture and shake until the potatoes are coated. Drop a few in the oil. Fry in batches until golden brown, flipping and stirring frequently, 7 to 10 minutes. Remove to the prepared wire rack to drain in a single layer.
  • For the fry sauce (if using): Whisk together the mayonnaise, ketchup, pickle relish, dill and hot sauce in a medium bowl. Transfer to a serving dish and serve alongside the fries and shrimp.

CRISPY PRAWN BASKETS



Crispy Prawn Baskets image

This is such an addictive appetizer, they will disappear in a flash, and are so impressive looking. Can also be served for lunch or side dish. Simple to make and so tasty, hope you enjoy!

Provided by Leslie

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 spring roll wrappers
1 cup chopped prawns or 1 cup cooked shrimp
2 cups bean sprouts
1/4 cup low-fat mayonnaise
1 tablespoon plain fat-free yogurt or 1 tablespoon fat free sour cream
3 teaspoons lemon juice
1 gherkin, sliced
oil (for frying)

Steps:

  • Heat oil to 350°F.
  • Place 2 spring roll wrappers together with corners not matching.
  • Lower wrappers into hot oil then immediately push soup ladle into center to form a cup.
  • Cook until golden, lift and drain on absorbent paper.
  • Allow to cool.
  • Combine filling ingredients except gherkin. Spoon into crisp basket.
  • Garnish with gherkin and serve.

Nutrition Facts : Calories 68.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 1.5, Sodium 305.9, Carbohydrate 13.7, Fiber 1.4, Sugar 3.1, Protein 3.5

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