Stuffed prawns



You’ll need:

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

To make:

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.

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