BBQ
RECIPES
PRAWN
CUTLETS RECIPE
I
kg (2 lb) green king prawns
1
egg
¼
cup milk
Flour
Packaged
dry breadcrumbs
Salt,
pepper
Oil
for deep frying
Shell
the prawns leaving the tail intact.
Cut
almost through down the back and remove black vein.
Gently
press the prawns flat.
Coat
in flour seasoned with salt and pepper.
Beat
egg with milk. Dip the prawns in and then coat well with breadcrumbs; pat to
firm and refrigerate for 30 minutes
Deep-fry
in hot oil until golden brown and cooked through - approximately 2
minutes.
Serve
with lemon wedges and Remoulade Sauce or Tartare Sauce (see below).
Serves
4 as an entree or 2 as a main course.
SAUCE
REMOULADE
I
cup mayonnaise
1
tablespoon finely- chopped parsley
2
tablespoons finely-chopped dill pickle or gherkin
1/4
teaspoon Worcestershire or anchovy sauce
2
teaspoons finely-chopped capers
2
tablespoons whipped cream
1
teaspoon prepared mustard
Salt,
pepper
Combine
all the ingredients except the cream and mix well.
Stir
in the cream just before serving.
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