Crispy crumbed torpedo prawns
WITH CHUNKY GREEN SAUCE
SERVES 4
INGREDIENTS
1 g Breco Crumbed Butterfly Prawn Tails
Oil for deep frying
Chunky green sauce:
2 tbsp chopped flat leaf parsley
2 tbsp chopped coriander
2 tbsp chopped dill
2 tbsp deep-fried capers, finely chopped
1 clove crushed garlic
1 tsp chopped chilli
2 spring onions with tops finely chopped
2 tsp ripe lemon zest
2 tbsp fresh lemon juice
3 tbsp olive oil
1 tbsp crumbled feta cheese
Salt and pepper to taste
METHOD
1
First make the sauce. Stir all the sauce ingredients together, taste, and adjust the seasoning. Store in the fridge until needed.
2
Now, make the prawns. Heat the oil and deep-fry in small batches until crisp and golden. Drain on paper towel.
3
Drizzle cooked prawns with the green sauce and serve.
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Ingredients
1 g Breco Crumbed Butterfly Prawn Tails
Oil for deep frying
Chunky green sauce:
2 tbsp chopped flat leaf parsley
2 tbsp chopped coriander
2 tbsp chopped dill
2 tbsp deep-fried capers, finely chopped
1 clove crushed garlic
1 tsp chopped chilli
2 spring onions with tops finely chopped
2 tsp ripe lemon zest
2 tbsp fresh lemon juice
3 tbsp olive oil
1 tbsp crumbled feta cheese
Salt and pepper to taste
Ingredients
1 g Breco Crumbed Butterfly Prawn Tails
Oil for deep frying
Chunky green sauce:
2 tbsp chopped flat leaf parsley
2 tbsp chopped coriander
2 tbsp chopped dill
2 tbsp deep-fried capers, finely chopped
1 clove crushed garlic
1 tsp chopped chilli
2 spring onions with tops finely chopped
2 tsp ripe lemon zest
2 tbsp fresh lemon juice
3 tbsp olive oil
1 tbsp crumbled feta cheese
Salt and pepper to taste