Crispy Sesame Prawns (Korean)
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
also does his own recipe Newsletter
so if you would like to subscribe to it then click
(about 500g) green king prawns
125g minced beef steak
1 green shallot, chopped
1 small clove garlic, crushed
1/2 teaspoon sesame oil
2 teaspoons sesame seeds oil for deep frying
1 cup cornflour
1/3 cup water
2 tablespoons sesame seeds
prawns, leaving tails intact. Using a sharp
knife, cut prawns down the back, nearly cutting
all the way through; remove vein, flatten prawns
mince with shallot, garlic, sesame seeds, press
evenly over underside of prawns.
prawns into batter, deep fry in hot oil until
cooked; drain, serve hot.
or process cornflour, eggs and water until smooth;
stir in sesame seeds.
soy sauce as a dipping sauce with prawns.
Papaya leaves and unripe papaya have an enzyme
called papain that breaks down protein in meat
to make it tender. That's why papaya can be used
as a meat tenderizer.