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Categories:
green king prawns eggs milk flour breadcrumbs oil crab celery green pepper clove garlic butter flour milk fresh breadcrumb Worcestershire sauce lemon juice salt mayonnaise gherkins shallots parsley lemon juice salt pepper mustard cream
Viewed: 45 - Published at: 3 years agoIngredients
- 1 kg green king prawns
- 2 eggs
- 12 cup milk
- 34 cup plain flour
- 1 12 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
- 13 cup milk
- 12 cup fresh breadcrumb
- 12 teaspoon Worcestershire sauce
- 12 teaspoon lemon juice
- 1 teaspoon salt
- 34 cup mayonnaise
- 2 gherkins
- 8 shallots or 8 spring onions
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice
- salt
- pepper
- 12 teaspoon dry mustard
- 12 cup cream
Method
- Shell prawns, leaving tail intact; remove back vein.
- Wash prawns; drain; dry well.
- Using sharp, pointed knife, cut deep slit down back of each prawn, taking care not to cut through flesh completely.
- Put approx.
- 1 tablespoon of filling into each slit and reshape prawn.
- Refrigerate 1 hour.
- Roll prawns in flour; shake off excess flour.
- Dip in combined beaten eggs and milk; roll in bread-crumbs.
- Dip in egg mixture again; roll in bread-crumbs again.
- (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.
- Serve prawns with Creamy Tartare Sauce and lemon wedges.
- Filling: Melt butter in saucepan; add celery, pepper and crushed garlic; saute 2 minutes until vegetables are tender.
- Add flour; stir until smooth; cook I minute.
- Remove from heat; add milk; stir until smooth.
- Return to heat; stir until sauce boils and thickens.
- Reduce heat; simmer 1 minute; remove from heat, Add drained, flaked crab, breadcrumbs, worcestershire sauce, lemon juice and salt; mix well.
- Tartare Mayonnaise: Combine mayonnaise, finely-chopped gherkin~ finely-chopped shallots, parsley, lemon juice, salt pepper and dry mustard.
- Whip cream; fold into mayonnaise mixture.
- Refrigerate until ready to use.
- Serves 6 as an appetiser.
