recipes
Breaded tiger prawns with a chilli crumb
Serves: 30
Ingredients
- 30 Tiger prawns, peeled with tails on
- 130g breadcrumbs
- 1 tbsp chopped parsley
- ½ tsp chilli powder
- 2 tsp cumin seeds, lightly crushed
- ½ tsp crushed chillies
- Zest of a lemon
- Salt and pepper
- 4 tbsp seasoned flour
- 3 egg, beaten
- Vegetable oil, for frying
- Tomato salsa for serving
Method
Start this recipe mixing together the breadcrumbs, cumin, crushed chillies, lemon zest with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the prawns in the flour, then dip them into the egg and then into the crumbs. Shake off the excess crumbs. When ready to cook, heat the oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the prawns in batches for 30 seconds to a minute until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain for a minute or two.Serve the warm breaded prawns with the tomato salsa alongside whilst still warm.
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