Crispy Prawns
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 5 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 12 prawn (s) raw, approx. 35 g each, headless, with shell
- 1 egg (s)
- salt and pepper
- 1 roll from the day before
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon thyme, dried
- 3 tablespoon flour
- 1 lemon (s), organic
- 250 g mayonnaise
- 50 g table horseradish
- sugar
- 6 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Peel the prawns up to the tail fin, cut lengthways on the back and remove the intestines. Whisk the egg with a pinch of salt in a deep plate. Divide the roll into large pieces, then chop finely. Add the paprika powder and thyme. Prepare the breadcrumbs and flour in separate deep plates. The prawns are first turned in flour, then pulled through the egg. Drain, then turn in the breadcrumbs.
- Grate the lemon peel and squeeze half of the lemon. The second half is cut into wedges.
- Mix the mayonnaise with the horseradish, lemon juice and lemon zest. Season with salt, pepper and a pinch of sugar.
- When the oil is heated in the pan, fry the prawns over high heat for 2 - 3 minutes until crispy and serve with the horseradish and lemon mayo and lemon wedges.
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