bombe alaska

Many a times people ask whether I like sweet or savory better. I have a favorite under each of the titles, and my favorite savory dish is Salt and Pepper Prawns (which happens to have various kinds). My ultimate fave would be the simplest one, which may be seen in pubs. Juicy little shrimps, coated with crunchy corn flour, and mayonnaise dipping and a squeeze of lemon juice for extra flavor, what more can you ask for?

Salt and Pepper Prawns
Ingredients
± 100 g of large shrimps (head removed)
1/3 cup of corn flour 
± a tsp of sea salt
± 2 tsp of ground black pepper
± 2 tsp of dried rosemary
± 2 tsp of chili powder
1/2 stick of butter
4-5 tbsp of oil of your choice
(optional) a squeeze of lemon juice
(optional) ± 3 tbsp mayonnaise


Preparation
1. Mix well corn flour, salt, ground black pepper, rosemary and chili powder in a bowl with a whisk. 
2. Coat the shrimps evenly with the mixture. Shake off any excess.
3. Melt the butter in a wok, and then add the oil. Heat over medium-high heat for about 15 seconds.
4. Cook the shrimps in batches for 1 to 2 minutes, or until the shrimps become pink and cooked through.
5. Serve the shrimps with a squeeze of lemon juice and mayonnaise for dipping.