CHILLI CRUMB TIGER PRAWNS

CHILLI CRUMB TIGER PRAWNS

Ingredients:

  • 15 Tiger prawns, peeled with tails on
  • 75g Chili Crumb Mix
  • 1 tbsp chopped parsley
  • 2 tsp cumin seeds, lightly crushed
  • Zest of a lemon
  • Salt and pepper
  • 4 tbsp Rice Flour
  • 3 egg, beaten
  • Vegetable oil, for frying
  • Tomato salsa for serving

METHOD

  • Start this recipe mixing together the chilly crumb mix, cumin,  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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