Name: Crumbed prawns with lemon crème
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 100 g savoury crackers spring onion-flavoured Kips; 12 - 18 prawns large; salt and freshly ground black pepper; 2 eggs white; 125 ml sour cream thick; 30 ml lemon zest only; 30 ml fresh parsley chopped; 10 ml lemon juice; spring onions julienned

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Ingredients (9)

100 g	savoury crackers — spring onion-flavoured Kips
12 - 18	prawns — large
	salt and freshly ground black pepper
2	eggs — white
125 ml	sour cream — thick
30 ml	lemon — zest only
30 ml	fresh parsley — chopped
10 ml	lemon juice
	spring onions — julienned

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Method:

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
froth.
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
baking tray.
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.
To serve,
arrange the prawns on a serving platter or in Chinese spoons arranged on
a tray.
Place a small dollop of the lemon crème on top of each prawn
and garnish with the spring onion.
Serve immediately.