Crumbed prawns with lemon crème

Recipe from: 1 October 2010
crumbed prawns

Ingredients 9
Servings 2
Minutes 15 mins


Serving Change
  • 100
    Spring Onion flavour Pyotts KIPS
  • 12 - 18
    large prawns
  • Salt and milled black pepper
  • 2
    egg whites
  • 125
    thick sour cream
  • 30
    grated lemon rind
  • 30
    finely chopped parsley
  • 10
    lemon juice
  • Julienne strips of green spring onion tops and lemon rind to garnish


15 mins
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.

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Read more on: fish/seafood  |  bake


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