Breville the Quick Fry BDF200 Instruction Booklet page 23

RECIPES
CRUMBED PRAWN CUTLETS WITH
GARLIC CHIvE MAyONNAISE
Serves 4
INGREDIENTS
1 cup plain flour
Pinch salt
2 eggs
1 tablespoon milk
1 cup dry breadcrumbs
1 lemon, zested
36 large green King prawns, peeled and
deveined, tails intact.
3 litres of oil for deep frying
METHOD
1. Combine flour and salt together and
place into a shallow dish.
2. Whisk together eggs and milk and pour
into a deep bowl.
3. Mix breadcrumbs and zest and set aside
on a flat plate.
4. Coat prawns lightly in seasoned flour,
shaking off excess.
5. Dip into egg mixture and toss to coat
evenly. Transfer to breadcrumbs and
coat well.
6. Repeat with egg mixture and
breadcrumbs. Refrigerate for
30 minutes.
7. Fill deep fryer with oil and preheat to
180°C.
8. Deep fry prawns in four batches until
cooked and golden, approximately 2–3
minutes allowing oil to reheat between
each batch. Drain on absorbent paper.
22
GARLIC CHIvE MAyONNAISE
INGREDIENTS
½ cup mayonnaise
¼ cup sour cream
1 clove garlic, crushed
Juice of half a lemon
2 tablespoons snipped chives
Salt and pepper to taste
METHOD
1. Combine mayonnaise, sour cream,
garlic, lemon juice and chives. Season
to taste.
Serve hot crumbed prawn cutlets with chilled
garlic chive mayonnaise.