Crumbed prawns recipes

Ebi Fry aka Deep Fried Prawn 简易炸虾

Ebi Fry aka Deep Fried Prawn 简易炸虾

The recipe that I'm sharing here is similar to my Crispy Fish Finger and Chicken Nugget recipes, just some additional steps in preparing the prawns that I would like to highlight in this blog
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Cheat's Banoffee Pie

Cheat's Banoffee Pie

This recipe was just meant to be. I needed a quick, make-ahead recipe and I had decided that my starting point would be bananas as I had bought too many and needed to use them up before they turned bad
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Croquette

Croquette

Cylinder-shaped korokke are also served, which more closely resemble the French version, where seafood (prawns or crab meat) or chicken in white sauce (ragout) is cooled down to make it harden before the croquette is crumbed and deep-fried
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The Family Table: Part 13: Caro Webster

The Family Table: Part 13: Caro Webster

Tuna Mornay with pineapple (yes, pineapple), homemade chocolate custard drizzled over her sponge cakes, lamb loin chop stew with rice, the best-ever crumbed veal schnitzel with lemon sauce and piles of creamy mash, golden syrup puddings and so on
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New Orleans

New Orleans

Panéed seems to be a New Orleans term for crumbed and fried and others may even go as far as calling it a pork schnitzel
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New Orleans

New Orleans

Panéed seems to be a New Orleans term for crumbed and fried and others may even go as far as calling it a pork schnitzel
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Ebi Fry (Fried Shrimp)

Ebi Fry (Fried Shrimp)

Don't these crunchy crumbed deep-fried prawns look lovely. They are quite simple and easy to prepare, though I won't lie - I took a while to peel, devein and prep the prawns
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PANCIT PALABOK

PANCIT PALABOK

I use cooked North Atlantic prawns for the gravy. To push the prawn flavour further, I toast ground dried prawns and add it as a topping
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Pâté, Paella and Pie

Pâté, Paella and Pie

Dinner. Portuguese tuna pâté. Chicken and prawn paella. Chocolate banoffee pie. Guests. Caryn, Kimberley and Janine
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Zimzala, Cronulla Beach - Sydney NSW

Zimzala, Cronulla Beach - Sydney NSW

Seafood platters are complemented with tropical fruit and chips, but the centerpiece revolves around Balmain bugs, blue swimmer crabs, smoked salmon, fresh oysters, scallops and prawns (fresh lobsters are an option to add)
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