Pre-heat oven to 200 ºC.
Place the Pyotts KIPS in a processor and process into fine crumbs. Transfer to a shallow dish.
Peel the prawns
but leave the tails intact.
Butterfly the prawns, remove the veins and
season well with salt and pepper.
Beat the egg whites into a light
Dip each prawn into the froth and then immediately into the
crumbs, patting them lightly to ensure that they are evenly coated.
Lay the prawns
with the butterfly cuts facing uppermost in a single layer on an oiled
Place in the oven and bake for 3 – 5
minutes or until just done.
Meanwhile combine the sour cream, lemon rind and juice and parsley and set aside.
arrange the prawns on a serving platter or in Chinese spoons arranged on
Place a small dollop of the lemon crème on top of each prawn
and garnish with the spring onion.
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