OH! Magazine - Australian Version March 2018 | Page 15

AYAM™ CRISPY LEMON AND
GARLIC PRAWNS
Another food of fortune, prawns are believed to bring happiness and
laughter. Served perfectly as an entrée or canapé, this delicious
prawn recipe is sure to be a treat for any guest.
How to make it:
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Peel and de-vein the prawns, leaving the tails intact.
Combine the breadcrumbs, garlic, rind and chilli, then
whisk the eggs in a small bowl.
Hold each prawn by the tail, dip it in egg, then in the
breadcrumb mixture. Press on firmly. Repeat with remaining
prawns.
Heat one tablespoon of the oil in a non-stick frying pan on
medium heat, cook a quarter of the prawns for two minutes
on each side or until crisp, and then remove.
Wipe out pan with absorbent paper, then repeat in three
batches, with remaining oil and prawns.
Serve with a dipping sauce made from a combination of
lemon juice and AYAM™ Teriyaki Sauce.
What you’ll need:
1.2kg uncooked king prawns
1½ cups fine stale white breadcrumbs
2 cloves garlic, crushed
2 teaspoons grated lemon rind
2 red chillies, finely chopped
2 eggs, lightly beaten
1
/ 3 cup olive oil
1
/ 3 cup AYAM™ Teriyaki Sauce
1 tablespoon lemon juice
Chicken marinade
1 teaspoon AYAM™ Light Soy Sauce
1 teaspoon cornflour
½ teaspoon AYAM™ Sesame Oil
Serves: 4