CRUMBED PRAWN CUTLETS

WITH GARLIC CHIVE

MAYONNAISE

Serves 4
750g (approx 36) green king prawns, peeled
and deveined, tails intact
250g plain flour
1 egg, beaten
1 tablespoon milk
1 cup dried breadcrumbs
grated zest 1 lemon
3 litres oil for deep frying
1. Coat prawns in flour, then the combined
beaten egg and milk, then breadcrumbs
mixed with lemon zest. Once coated,
repeat coating in egg then breadcrumbs to
give a thick coating. Chill for 30 minutes.
2. Fill deep fryer with oil to maximum level.
Preheat to 180c with lid closed.
3. Deep fry prawns in four batches until
cooked and golden, approximately 2-3
minutes allowing oil to reheat between
each batch. Drain.

GARLIC CHIVE MAYONNAISE

1⁄2cup mayonnaise
1⁄4cup sour cream
1 clove garlic, crushed
finely grated zest 1 lemon
2 tablespoons snipped chives
salt and pepper to taste
1. Combine mayonnaise, sour cream, garlic,
lemon zest and chives. Season to taste.
Serve chilled as an accompaniment to
Crumbed Prawn Cutlets.

SALMON CROQUETTES

Serves 4
2 large potatoes, peeled and diced
415g can pink salmon, well drained
1 small onion, finely chipped
grated zest and juice 1 lime
2 tablespoon chopped coriander or parsley
1 egg, beaten
1 cup grated tasty cheese
salt and pepper to taste
plain flour
2 eggs, beaten
3 cups plain flour
3 litres oil for deep frying
1. Boil potatoes until tender. Drain and
mash (yield approximately 2 cups).
Combine mashed potato, salmon, onion,
lime zest, juice, coriander, beaten egg
and grated cheese. Season to taste.
2. Divide and shape mixture into 12
sausage-shaped croquettes. Coat
croquettes in flour. Chill for 30 minutes.
3. Crumb the croquettes by placed them in
the egg mix, then the breadcrumbs. Chill
again for 30 minutes.
4. Fill deep fryer with oil to maximum level.
Preheat to 180c with lid closed.
5. Deep fry croquettes in two batches until
cooked and golden, about 4-5 minutes
allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve as a light meal
with salad.
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CRUMBED BRIE WITH

STRAWBERRY SAUCE

Serves 4
4 x 125g Brie cheese
1 egg, beaten
1 tablespoon milk
1 cup dried breadcrumb
3 litres oil for deep frying
1. Coat cheese in combined beaten egg and
milk, then breadcrumbs. Once coated,
repeat coating in egg then breadcrumbs to
give a thick coating. Chill for 30 minutes.
2. Fill deep fryer with oil to maximum level.
Preheat to 180c with lid closed.
3. Deep fry cheese in two batches until
cooked and golden, approximately 2
minutes allowing oil to reheat between
each batch. Drain.
Serving suggestion: Serve as an entrée with
Strawberry Sauce and a salad garnish.

STRAWBERRY SAUCE

1 punnet strawberries, washed and hulled
1 tablespoon sugar
1. Puree strawberries and sugar.
Serve chilled as an accompaniment to
Crumbed Brie.

SALT AND PEPPER CALAMARI

Serves 4
3 litres oil for deep frying
1⁄2cup corn flour
1 teaspoon salt
1 teaspoon finely ground pepper
500g calamari rings
1 egg white
2 tablespoons water
Sweet Thai Chilli Sauce
1. Fill deep fryer with oil to maximum level.
Preheat to 190c with lid closed.
2. Combine flour, salt, pepper, egg white
and water. Add to calamari in a large
plastic bag. Shake bag to coat calamari
evenly with flour mixture.
3. Deep fry in two batches for approximately
3-4 minutes allowing oil to reheat
between each batch. Drain.
Serving suggestion: Serve with chilli sauce
and salad as an entrée or light meal.
ENTREES AND LIGHT MEALS
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ENTREES AND LIGHT MEALS cont’d
BR4345 DFY25 Instruction Book 13/1/04 5:34 PM Page 14