Tasty crispy fried prawns inspired by Dhofar
Published: 12:08 AM,Aug 20,2021 | EDITED : 04:08 AM,Aug 20,2021
Alila_Hinu_Bay_Fried_Prawns
Prawns are very easy to source in Oman. Coming in different sizes, these are always an amazing addition to any meal. When visiting Dhofar, don’t forget to check out the freshest seafood especially by the waters of Mirbat. Fishermen usually have an amazing catch of the day and are sold at an affordable price in some of the fish markets spread across the governorate.
In today’s Cook Like A Chef, Chef Alessandro is sharing one of the best ways on how to enjoy prawns. While they can easily be prepared with a simple steaming process, these crispy fried prawns served at the Alila Hinu Bay in Dhofar is definitely worth checking out.
Ingredients
24 pcs prawns
10gm salt
10gm pepper
50gm desiccated coconut
100gm all-purpose flour
3gm lime leaves
3pcs eggs
1pc lemon juice
300ml oil(fry)
75ml grapeseed oil
10gm fresh coriander
1pc fresh lime
30gm Thai rice noodles
50gm panko crumbs
Method of Preparation
Peel the prawns and make it a butterfly then marinate with salt, pepper, lime and chopped lime leaves keep them in the chiller to absorb the marinade.
Take a bowl add 2 eggs and 30 gm of flour, salt and pepper mix well with water, make a batter for coating
In another container add the remaining flour some salt and pepper to make a dust
Remove the shrimps from the chiller dust with seasoned flour, coat with egg batter then crumb with coconut and bread crumbs then fry in the hot oil and serve with coriander aioli on a bed of fried Thai rice noodles.
Coriander aioli method: In thermomixer or a blender add egg white, salt, pepper, lime juice, lime zest, fresh coriander blend then start to emulsify with grape seed oil.
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About the Chef
Alessandro Sandrolini
Head Chef, Alila Hinu Bay
Born and raised in Bologna, Italy, Alessandro started his passion for hospitality at the Istituto Alberghiero Statale Riolo Terme, where he studied Hotel Management. He then began his first job as a Commis to Sous Chef at Ristorante Silverio in Italy. The restaurant was a new big entry in Bologna and was awarded 1 Michelin star in 1989. In 1991, five years later, Alessandro moved on to a bigger dream, by following a family legacy. He became the Chef-Owner at the Ristorante da Angelo, an old Italian restaurant opened by his father in 1968. When the restaurant closed, he became the Chef de Cuisine at the Ristorante Al Ghisello in 1995 managing the kitchen operation for 10 years. In 2005, he moved to Belgrade to become the Italian Chef at Hyatt Regency. Alessandro’s entry to the Middle East started in 2009 when he moved with his family to Oman. This would be followed by different movements from Delhi to Jeddah and back to Italy. Now with almost three decades of experience, specialising in fine Italian cuisine, Alessandro contributes his humble and extensive knowledge as Head Chef at Alila Hinu Bay. His passion for food and innovation keeps him motivated, and his dream to work in a casual Italian restaurant by the sea has become a perfect reality.
In today’s Cook Like A Chef, Chef Alessandro is sharing one of the best ways on how to enjoy prawns. While they can easily be prepared with a simple steaming process, these crispy fried prawns served at the Alila Hinu Bay in Dhofar is definitely worth checking out.
Ingredients
24 pcs prawns
10gm salt
10gm pepper
50gm desiccated coconut
100gm all-purpose flour
3gm lime leaves
3pcs eggs
1pc lemon juice
300ml oil(fry)
75ml grapeseed oil
10gm fresh coriander
1pc fresh lime
30gm Thai rice noodles
50gm panko crumbs
Method of Preparation
Peel the prawns and make it a butterfly then marinate with salt, pepper, lime and chopped lime leaves keep them in the chiller to absorb the marinade.
Take a bowl add 2 eggs and 30 gm of flour, salt and pepper mix well with water, make a batter for coating
In another container add the remaining flour some salt and pepper to make a dust
Remove the shrimps from the chiller dust with seasoned flour, coat with egg batter then crumb with coconut and bread crumbs then fry in the hot oil and serve with coriander aioli on a bed of fried Thai rice noodles.
Coriander aioli method: In thermomixer or a blender add egg white, salt, pepper, lime juice, lime zest, fresh coriander blend then start to emulsify with grape seed oil.
---------------------------------------------------------
About the Chef
Alessandro Sandrolini
Head Chef, Alila Hinu Bay
Born and raised in Bologna, Italy, Alessandro started his passion for hospitality at the Istituto Alberghiero Statale Riolo Terme, where he studied Hotel Management. He then began his first job as a Commis to Sous Chef at Ristorante Silverio in Italy. The restaurant was a new big entry in Bologna and was awarded 1 Michelin star in 1989. In 1991, five years later, Alessandro moved on to a bigger dream, by following a family legacy. He became the Chef-Owner at the Ristorante da Angelo, an old Italian restaurant opened by his father in 1968. When the restaurant closed, he became the Chef de Cuisine at the Ristorante Al Ghisello in 1995 managing the kitchen operation for 10 years. In 2005, he moved to Belgrade to become the Italian Chef at Hyatt Regency. Alessandro’s entry to the Middle East started in 2009 when he moved with his family to Oman. This would be followed by different movements from Delhi to Jeddah and back to Italy. Now with almost three decades of experience, specialising in fine Italian cuisine, Alessandro contributes his humble and extensive knowledge as Head Chef at Alila Hinu Bay. His passion for food and innovation keeps him motivated, and his dream to work in a casual Italian restaurant by the sea has become a perfect reality.