King Prawn Butterfly Recipes
KING PRAWN BUTTERFLY
This is a delicious starter recipe from my book named, 'The Curry Crunch' where mildly spiced king prawns are coated with bread crumbs and fried. The king prawns used in this recipe weigh approximately 50g each. You can order the book from: www.thecurrycrunch.co.uk
Provided by thecurrycrunch
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Peel and remove the veins from the King prawns, make a deep cut along the belly of the king prawns, open it out and press it down so it becomes flat. Take extra care not to slice all the way through when cutting the prawns. Wash and pat dry with kitchen towels.
- 2. Place the King prawns in a bowl, add the garlic & ginger paste, secret mix powder, garden mint sauce and pinch of salt. Mix together well.
- 3. Dip the king prawns in the beaten egg, then coat with the bread crumbs and deep fry until golden brown. Serve hot with salad and mint sauce.
Nutrition Facts : Calories 137.4, Fat 3, SaturatedFat 0.8, Cholesterol 138, Sodium 249, Carbohydrate 11.5, Fiber 0.7, Sugar 1, Protein 15
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- Remove the head and the rest of the shell down to the tail. Leave the tail intact. Then place cling film over the prawn and lightly pound it flat
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