MAKES 12 • TAKES 15 MIN
1 cup self-raising flour
1 cup white wine
1 cup ricotta cheese (250g)
1 tbsp dill, finely chopped
1 lemon rind, grated
Salt and pepper
12 tiger prawns, peeled
1 cup olive oil
Neapolitana tomato sauce
1 Combine the flour and wine in a bowl and stir until smooth. Set aside.
2 Combine ricotta, dill and lemon rind, with a pinch of salt and pepper, in a separate bowl.
3 Slice prawns lengthways. Spread the ricotta mixture along the slit.
4 Pour olive oil into a pan and set the stove on high.
5 Dip each prawn into the batter and then into the pan.
6 Using long tongs, carefully turn each prawn constantly until golden and crisp.
7 Once cooked through, serve the prawns immediately on a bed of Neapolitana sauce.
T We’ve opted for easy dishes that don’t require plates, cutlery or a table to sit at.