Chef Lou’s Potato Firecracker Prawns w/Cinnamon Glaze
12 each 16-20 ct Large Shrimp, peeled, de-veined, and butterflied
1 large baking potato, or 2 medium size ones
12 –1/2 slices of Bacon
Preheat the oil to 360 degrees.
Shred potatoes into fine pieces on a Japanese mandolin or grate them on the fine side of a grater. Season the prawns with salt and pepper, and set aside.
Lay bacon on flat surface. Lay some shredded potatoes in center of the piece of bacon. Lay prawn on the potatoes. Lay some more shredded potatoes on top of the prawn. Roll up like a cigar. With a toothpick, thread the shrimp to secure bacon. To cook, drop into deep fryer and cook until bacon is crispy, about 1 to 1-1/2 minutes, turning frequently. Lift the prawns out of the oil with a slotted spoon and drain in paper towel for a moment. Serve immediately with the Cinnamon glaze.
Mustard Cinnamon Glaze
¼ cup molasses
¼ cup honey
1 tab Dijon Mustard
2 tablespoons Orange Juice
½ teas Cinnamon
Pinch Cayenne Pepper
¼ teas Ground Cloves
Salt and Black Pepper, to taste
Place all ingredients together in a saucepan. Bring to a boil, then simmer for about a minute. Refrigerate until ready to use.