For the both of us, we try, we do try our utmost best on spending quality time each day, but travelling together (Norway/Denmark) is akin another honeymoon to rekindle our love (South Africa). I am not saying there won't be arguments on who is right and wrong, but compromising it is all about. By the time you read this post, we probably will be up in the air or in the midst of sightseeing in another part of the "moshi-moshi/arigato" land (Hokkaido/Sapporo). So, its gonna be quiet here, but you sure can keep in touch on what's latest with me at every other social media.
Alright ladies and gentlemen, let me move on to the recipe. Prawns (Thai Red Prawn Curry, Penang Mee Udang & Butter Prawns) are not always a call in my house. I hate cleaning them, they are not cheap neither we love prawns crazily (Prawn Yogurt Salad, Prawn Mango Curry & Prawn Cabbage Coconut Gravy). Nonetheless, we won't mind delighting into these oat coated fried prawns (Prawn Fritters) every once a while. - fresh clean prawns, dipped in egg white, rolled over oats and fried to utter crispy crunchy sumptuousness (Cornflakes Baked Chicken Wings).
Take care everyone. Catch up when I am back yea.
10 medium size prawns - de-vein, leave the tail on and pat dry
Some crushed black pepper
Mix these ingredients together
1 egg white - whisk lightly
1/2 cup (more or less) rolled oats
Oil for frying
Toss prawns in egg white.