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Champagne prawns with cocktail sauce


Champagne prawns with cocktail sauce













Low Cholesterol, Trans-fat Free


16 x shrimp
fresh,shelled, with tails attached
1 x celery salt
to taste
5 ml lemon juice
4 drops soy sauce, tamari
4 drops red hot pepper sauce
15 ml worcestershire sauce
15 ml ketchup
45 ml mayonnaise
1 x lemon
cut into wedges, to serve
1 x black pepper
1 x salt
1 x salt
100 grams self-rising flour
plus 2 tbsp for dusting
175 millilitres champagne
for deep frying
1 x black pepper
to taste


First of all, make the cocktail sauce. This is best done with your partner - although it may take twice as long! One of you drops the mayonnaise, ketchup, Worcestershire sauce, Tabasco, soy and lemon juice into a bowl while the other mixes to a smooth consistency. Season with celery salt and pepper. Have a taste and add any extras if you both agree on it, then transfer to a small bowl and put to one side while you prepare the prawns.

If you've bought the prawns with the head and shell attached, prepare them between you - this is real teamwork, and although it may not be sensual, it will take half the time. Place the prepared prawns with about 2 to 3 tbsp of the champagne or sparkling wine in a non-metallic bowl to marinate for about 30 minutes.

Place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, check the oil is at the right temperature by dropping a 2-3cm/¾-1¼in cube of bread into it. It should become golden and crispy in 1 minute.

Sift the flour and a generous pinch of salt into a large bowl. Whisk in enough of the champagne or sparkling wine to give a thick batter. Add the remaining liquid if it seems too gluey. The best way to do this is if one of you pours while the other whisks.

Remove the prawns from the marinade and pat dry with kitchen paper. Season with salt and pepper and lightly toss in the 2 tbsp of flour. Holding the tail, dip each prawn into the batter to coat and place into the hot oil. Keep hold of the tail for a couple of seconds before letting go. This will stop them sticking to each other or the base of the pan. Continue with the remaining prawns. Allow them to cook for about 6 to 7 minutes until golden and crispy, turning in the oil halfway through to ensure even cooking.

Once they are cooked, carefully remove the battered prawns from the oil and sit on kitchen paper to allow any excess oil to drain away. Sprinkle with salt and serve on one plate to share with the cocktail sauce and lemon wedges.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 526g (18.6 oz)
Amount per Serving
Calories 63311% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 973mg 41%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 6%
Calcium 22% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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