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Categories:
prawns all-purpose flour eggs breadcrumbs oil tartar sauce mayonnaise sour cream capers cornichons lemon juice lemon zest pepper sauce
Viewed: 44 - Published at: 6 years agoIngredients
- 1 lb large prawns, peeled, deveined, butterflied
- 1/2 cup all-purpose flour, seasoned
- 2 None eggs, beaten
- 1 cup breadcrumbs
- None None oil, for shallow-frying
- None None Tartar Sauce
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp capers, drained, rinsed
- 2 None cornichons, finely chopped
- 2 tsp lemon juice
- 1 tsp lemon zest
- 2-3 drops hot pepper sauce
Method
- Dredge prawns in flour, eggs then breadcrumbs. Arrange on a baking tray and chill for 15 mins.
- Heat oil in a large frying pan over high heat. Working in batches, shallow-fry prawns for 1-2 mins, turning, until golden. Drain on paper towels.
- To make the tartar sauce, combine all ingredients.
- Serve prawns with tartar sauce.
