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Prep Time: 35 Minutes Cook Time: 7 Minutes |
Ready In: 42 Minutes Servings: 6 |
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An old favourite for the ingredient of the month collection. Prep time doesn't include refrigeration. Ingredients:
1 kg green king prawns |
2 eggs |
1/2 cup milk |
3/4 cup plain flour |
1 1/2 cups packaged dry breadcrumbs |
oil, for deep-frying |
2 (170 g) cans crab |
1 tablespoon finely-chopped celery |
1 tablespoon finely-chopped green pepper |
1 clove garlic |
30 g butter |
1 tablespoon flour |
1/3 cup milk |
1/2 cup fresh breadcrumb |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon lemon juice |
1 teaspoon salt |
3/4 cup mayonnaise |
2 gherkins |
8 shallots or 8 spring onions |
1 tablespoon chopped parsley |
1 teaspoon lemon juice |
salt |
pepper |
1/2 teaspoon dry mustard |
1/2 cup cream |
Directions:
1. Shell prawns, leaving tail intact; remove back vein.
2. Wash prawns; drain; dry well.
3. Using sharp, pointed knife, cut deep slit down back of each prawn, taking care not to cut through flesh completely.
4. Put approx.
5. 1 tablespoon of filling into each slit and reshape prawn.
6. Refrigerate 1 hour.
7. Roll prawns in flour; shake off excess flour.
8. Dip in combined beaten eggs and milk; roll in bread-crumbs.
9. Dip in egg mixture again; roll in bread-crumbs again.
10. (Prawns can be returned to refrigerator at this stage until required.) Deep-fry prawns in hot oil a few at a time for 3 minutes or until golden brown and crisp; drain.
11. Serve prawns with Creamy Tartare Sauce and lemon wedges.
12. Filling: Melt butter in saucepan; add celery, pepper and crushed garlic; saute 2 minutes until vegetables are tender.
13. Add flour; stir until smooth; cook I minute.
14. Remove from heat; add milk; stir until smooth.
15. Return to heat; stir until sauce boils and thickens.
16. Reduce heat; simmer 1 minute; remove from heat, Add drained, flaked crab, breadcrumbs, worcestershire sauce, lemon juice and salt; mix well.
17. Tartare Mayonnaise: Combine mayonnaise, finely-chopped gherkin~ finely-chopped shallots, parsley, lemon juice, salt pepper and dry mustard.
18. Whip cream; fold into mayonnaise mixture.
19. Refrigerate until ready to use.
20. Serves 6 as an appetiser.
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