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Ingredients
- 1 kg (about 24) uncooked large king prawns
- ¼ cup plain flour
- 1 egg, lightly beaten
- ⅔ cup dried breadcrumbs
- ½ cup sesame seeds
- oil for deep frying
Tangy mint chutney
- 1 cup fresh mint leaves, firmly packed
- ½ cup fruit chutney
- 2 tablespoons lemon juice
Method
1. Peel prawns, leaving tails intact. Cut prawns down the back, devein, flatten prawns slightly.
2. Toss prawns in flour; shake off excess. Dip prawns in beaten egg, coat with combined breadcrumbs and sesame seeds.
3. Heat oil in a deep, heavy-based pan. Gently lower prawns into moderately hot oil. Cook over medium-high heat for 2 minutes or until golden brown. Carefully remove from oil with tongs or a slotted spoon. Drain on paper towel.
4. To make Tangy Mint Chutney: Combine mint, chutney and lemon juice in a blender or food processor bowl. Process for 15 seconds or until smooth. Serve as a dip for prawns.
