Fry It for the Fair "Back to the Island Skewers" - WDRB 41 Louisville News

Fry It for the Fair "Back to the Island Skewers"

Kandace Kanzler's Back to the Islands Skewers

2nd Place Winner, "Stick with Canola Oil, Fry It for the Fair", Kentucky State Fair

1/4 cup dry Caribbean Jerk Seasoning

1/8 cup Canola Oil

1 lb. uncooked white shrimp (peeled, deveined and tailed)

1/4 lb. Prosciutto (Italian Ham)

1 medium plantain

1 package egg roll wrappers

1 egg

Bamboo skewers

Canola Oil for deep fryers

Dip:

1 package (5.3 oz) unflavored goat cheese

1 package (8 oz.) cream cheese

1 tablespoon half-and-half

Combine jerk seasoning with canola oil. Stir and allow to sit for 15 minutes. Lightly whip egg in small bowl. Peel and slice the plantain into about 1/4-inch slices. Place egg roll wrapper diagonally on work surface. Brush egg on the far two edges to moisten. In center of wrapper, lay a piece of Prosciutto, about the size of your shrimp. Now lay the shrimp on top of the Prosciutto. Stir the jerk mixture and place about 1/4 teaspoonful on the shrimp. Cover with another piece of Prosciutto.

Turn the corner of the egg roll wrap closest to you over the stack. Now turn the right and left corners over the stack. Finish by rolling over the top corner, sealing the roll with the egg-dampened corner. Push a bamboo skewer through the ends of the roll. Deep fry in Canola Oil until crispy and golden brown. For Dip: In food processor, combine goat cheese, cream cheese and half-and-half until smooth.

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