Recipe was originally for
Bugs in Plum Chilli Sauce “borrowed” from Nick James - Seabreeze Inn, Ashdon House - Townsville (back in the early 80’s)
We dined here every Sunday night after we closed the Hotel (
Buchanan’s Hotel) after the afternoon session, and had our “date night”.
Recipe:
Peeled & deveined kings prawns
Tossed in flour, egg, then a mix of breadcrumbs & desiccated coconut, pinch of curry power, salt & pepper
Deep fry the prawns (or bugs)!
Sauce: Small tin or jar of Plum Jam, Brandy, Tabasco Sauce - bring to a simmer and thicken with a mixture of 1 tsp of arrowroot & 4 tblsp of water.
Serve on a bed of vermicelli.
This recipe stuns our guests at least 1/2 dozen times a year!
....and when family visit, we have to perform, and do up enough prawns for around a dozen prawns pp.
Hence, getting the grandies to do all the hard work. LOL