Recipe: Crumbed Prawns

As seen at Barrenjoey House Palm Beach, this simple but delicious recipe is easy to make and a dish that the whole family will love at any time of the year!

RECIPE

FOR THE BATTER:

INGREDIENTS

Eggs 2

Dijon mustard 100g

Cayenne pepper Pinch

Salt 1 tsp

METHOD

Crack the eggs in a bowl.

Use a whisk to combine with the mustard, cayenne and salt.

FOR THE BREADCRUMB:

INGREDIENTS

Panko breadcrumbs 100g

Lemons 2

Parsley 1/2 bunch

Dill 1/2 bunch

METHOD

Zest the lemon.

Finely chop the parsley and dill.

Combine all ingredients.

TO CRUMB:

Prawns

Flour

Batter

Breadcrumb

METHOD

Start by picking the largest and freshest green (uncooked) prawns, we use tiger prawns from Queensland.

Remove the head using a knife (it is a lot cleaner) and de-shell, leaving just the tail intact.

Slice along the belly of the prawn cutlet, to butterfly and devein.

Holding the tail, coat the cutlet lightly with flour, then toss in the batter and lastly coat with the panko crumb mix.

Heat the oil in a deep fryer or in a deep pot on the stove to 180C, being careful not to overfill.

Place the crumbed prawns in one by one with tongs, ensuring not to overcrowd.

Remove and place onto a cooling rack to remove any excess oil, and sprinkle with sea salt flakes.

Serve with Boathouse Tartare Sauce.

Enjoy!