Crispy Prawns with a Salsa Dip
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 400 | g | Shellfish, prawns (raw) |
| 500 | ml | KNORR Americas Salsa Ready to Use Sauce |
| 300 | g | Plain flour self raising |
| 200 | g | Cornflour (to be removed) |
| 2 | pc | Egg |
| 600 | ml | Water cold |
| 2 | pc | Lemon cut into wedges |
| 5 | g | Coriander chopped |
Preparation
Advanced Preparation.
Pre-heat a deep fat fryer with clean oil to 190º C (375ºF).
Method
1. Prepare prawns by removing shell down to just before the tail. Score down the back with a knife and remove black vein.
2. Decant the salsa sauce into a suitable sauce pan place over a medium to high heat, bring to the boil. Cover and place in Bain Marie till required.
3. Make up batter to a smooth paste by blending three quarters of the flour, corn flour, eggs and water.
4. Pass the prawns through the remaining flour and the batter and fry in small batches till golden brown all over.
5. Serve piping hot garnished with lemon wedges, chopped coriander and a dipping bowl of the salsa sauce.
Service Hint
Serve with a green salad and crusty bread.
Handy Hint
The sauce can be served cold straight from the container. The recipe can be adapted by using a variety of meat, fish, vegetables and vegetarian proteins keeping approximately the same weights and measures.
Healthy Hint
The prawns can be grilled natural and served without a batter. Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
