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Mediterranean prawns

Mediterranean prawns

Preparation : 20 min Resting : -
Cooking : 3 min Equipment :
Difficulty :
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Serves 4 :
16 tiger prawn tails
100 g flour + 20 g
150 ml cold water
1 egg yolk
juice of 1 lemon
oil for frying
1Peel the prawns and discard the head section. Make slits along the underside of the tails to prevent them from curling up during cooking.
2In a bowl, beat 150ml of cold water with the egg yolk, flour and salt. Mix together quickly to prevent the batter from becoming too heavy.
3Place the remaining 20g of flour in a dish and coat the prawn tails in it before dipping them into the egg batter.
4Heat the Deep Fryer to 180°C. Cook the prawns in two batches for about 3 minutes. Drain in the basket, then on kitchen paper. Keep warm while frying the remaining batch.
5Serve hot, with a squeeze of lemon juice.


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