Home smoked giant prawns

Number of prawns for a starter 32 frozen giant prawns with shell or 1 kg frozen prawns with shell 1 tsp. cane sugar 1 tsp. salt 1 red hot chili pepper Dressing: 1 cup Cheasy fraīche 9% 1 tablespoon cold pressed virgin olive oil 1 tsp. hot curry 2 cm green wasabi

Alioli 1 whole egg (50 ml) 1 cup (150 ml) grapeseed oil or Rapeseed oil or corn oil or sunflower seed oil 2 tbsp. white wine vinegar 1 Tbsp. lemon juice and / or sherry vinegar 6 small or 4 large cloves garlic 1 pinch of salt Garnish: Salad leaves Dill twigs Lemon slices

I am an angler in Scandinavia Home Recipe No. 36 Home smoked prawns. These were not giant prawns

Procedure without liability: Buy pre-cooked, frozen prawns in shell. In Denmark, I have only seen these prawns in ½ kg and 1 kg bags. In Sweden they are in a special freezer where you shovel prawns into a bag. Take the number you want to smoke and pour them into a plastic bag in which you have first pouring a mixture of cane sugar, salt and finely cut red chili. Shake bag well and take up the frozen prawns, put them on a screen or in a sieve and hang them in Smoking Oven. Smoking Oven has now been prepared and develop a good smoke at a temperature of 60 °C to 70 °C. Let the prawns remain in the next 60 minutes to 90 minutes on the grid, after which they are taken out and served on a plate or several plates. Temperature and time can vary depending on size of prawns and Smoking Oven you use. But remember the prawns must be frozen when they come in the Smoking Oven. The prawns, which you see here on the the front image above, have been in for 60 minutes at a temperature of 60 °C. The result was satisfactory - not too much smoke and not too little smoke. The lower image shows prawns smoked in a "box Smoking Oven" in 40 minutes at a temperature of 80 ° C. It was probably 10 minutes too long, or maybe the temperature was too high. Dressing: You make the dressing by first mixing the olive oil in Cheasy fraīches and then a strong curry and wasabi. Decorate with finely crushed dill. Alioli: You make the alioli by beating a whole egg into a glass, pour the oil on top, come the vinegar and lemon juice in, sprinkle a little salt over, sprinkle the coarse chopped garlic in. Put a hand blender to the bottom of the glass, turn on and blend for 2 minutes, pull up the hand blender a bit as alioli'en thickens. Important: all ingredients should be at room temperature before mixing and it should also be a neutral oil. Adjust the number of garlic, 6 pcs. is very strong. Serving: Serve the smoked prawns with the above dressing, a good white bread and rinse bowls with lemon slices. Garnish: Salad leaves and dill twigs. Drink: Cool white wine or a dill snaps with a beer. Hint: Will you use the dish for a dinner, just smoke a lot more prawns, and even find some good accessories that can feed you and the guests. I recommend that you first give less smoke than too much smoke. Try your taste during the smoking process by simply adding more prawns in, than you need. The prawns, which I used, I would not describe as giant prawns, why they got only 60 minutes.