Crispy Flash Fried Prawns with Mambo Sauce

Crispy Flash Fried Prawns with Mambo Sauce


Yields1 Serving

Shrimp
 2 oz canola oil
 12 jumbo shrimp (head on option)
 1 tsp garlic salt
 1 tsp Kosher salt
 1 tsp black pepper
 3 cups purpose flour
Mambo Sauce
 2 tbsp canola oil
 1 large jalapeño pepper (seeded)
 5 cloves garlic, minced
 2 tbsp tomato paste
 2 cups ketchup
 1 tbsp hot sauce
 1 tsp cayenne pepper
 ½ cup brown sugar
 ½ cup orange juice
 ½ cup pineapple juice
 1 cup distilled white vinegar
 1 lemon juiced
 1 lime juiced
 1 cup agave

Shrimp
1

Clean the bodies of the shrimp leaving head on. Note the head is heavier than the body. Handle with care. Lay shrimp on paper towel, and pat lightly to dry.

2

Season shrimp with the garlic salt, Kosher salt, and pepper. Set aside.

3

Lightly dredge shrimp in flour using index and thumb while supporting the head. Heat oil to 350 degrees. Flash fry for 2 minutes. Remove and place on a paper towel to drain.

Don’t crowd the pan; cook for no more than two per batch.

Sauce
4

Place the oil in a heavy bottom sauce pan then add pepper and garlic and sauté for two minutes.

5

Fold in the tomato paste, followed by the ketchup. Add the remaining ingredients and whisk together.

6

Bring the sauce to a low simmer. Simmer for about 5 minutes.
Place the prawns into a uniformed circle and ladle the sauce over the top.

7

Serve in an oval porcelain type dish.

Ingredients

Shrimp
 2 oz canola oil
 12 jumbo shrimp (head on option)
 1 tsp garlic salt
 1 tsp Kosher salt
 1 tsp black pepper
 3 cups purpose flour
Mambo Sauce
 2 tbsp canola oil
 1 large jalapeño pepper (seeded)
 5 cloves garlic, minced
 2 tbsp tomato paste
 2 cups ketchup
 1 tbsp hot sauce
 1 tsp cayenne pepper
 ½ cup brown sugar
 ½ cup orange juice
 ½ cup pineapple juice
 1 cup distilled white vinegar
 1 lemon juiced
 1 lime juiced
 1 cup agave

Directions

Shrimp
1

Clean the bodies of the shrimp leaving head on. Note the head is heavier than the body. Handle with care. Lay shrimp on paper towel, and pat lightly to dry.

2

Season shrimp with the garlic salt, Kosher salt, and pepper. Set aside.

3

Lightly dredge shrimp in flour using index and thumb while supporting the head. Heat oil to 350 degrees. Flash fry for 2 minutes. Remove and place on a paper towel to drain.

Don’t crowd the pan; cook for no more than two per batch.

Sauce
4

Place the oil in a heavy bottom sauce pan then add pepper and garlic and sauté for two minutes.

5

Fold in the tomato paste, followed by the ketchup. Add the remaining ingredients and whisk together.

6

Bring the sauce to a low simmer. Simmer for about 5 minutes.
Place the prawns into a uniformed circle and ladle the sauce over the top.

7

Serve in an oval porcelain type dish.

Crispy Flash Fried Prawns with Mambo Sauce