1. Shell prawns, leaving tail intact; remove back vein. 2. Wash prawns; drain; dry well. 3. Using sharp, pointed knife, cut deep slit down back of each prawn, taking care not to cut through flesh completely. 4. Put approx. 5. 1 tablespoon of filling into each slit and reshape prawn. 6. Refrigerate 1 hour. 7. Roll prawns in flour; shake off excess flour. 8. Dip in combined beaten eggs and milk; roll in bread-crumbs. 9. Dip in egg mixture again; roll in bread-crumbs again. 10. (Prawns can be returned to refrigerator at this stage until required.) Deep-fry prawns in hot oil a few at a time for 3 minutes or until golden brown and crisp; drain. 11. Serve prawns with Creamy Tartare Sauce and lemon wedges. 12. Filling: Melt butter in saucepan; add celery, pepper and crushed garlic; saute 2 minutes until vegetables are tender. 13. Add flour; stir until smooth; cook I minute. 14. Remove from heat; add milk; stir until smooth. 15. Return to heat; stir until sauce boils and thickens. 16. Reduce heat; simmer 1 minute; remove from heat, Add drained, flaked crab, breadcrumbs, worcestershire sauce, lemon juice and salt; mix well. 17. Tartare Mayonnaise: Combine mayonnaise, finely-chopped gherkin~ finely-chopped shallots, parsley, lemon juice, salt pepper and dry mustard. 18. Whip cream; fold into mayonnaise mixture. 19. Refrigerate until ready to use. 20. Serves 6 as an appetiser. ---------------------------------------------------------------------------
Nutrition
Ingredients
