Prawns Kiev
INGREDIENTS
125g butter
2 tablespoons chopped parsley
2 teaspoons French mustard
1 clove garlic
salt
pepper
1kg large green king prawns
flour
2 eggs
80ml (1/3 cup) milk
packaged dry breadcrumbs
oil, for deep-frying
METHOD
Step 1
Put butter in bowl, beat until soft; add parsley, mustard, crushed garlic, salt and pepper; mix well. Put butter mixture on to greaseproof paper, form into a thin roll. Refrigerate until butter is hard. Cut butter into 2cm slices. Remove shells and veins from prawns. Take two prawns for each butter slice and pound two prawns together into a flat circle.
Step 2
With wet hands mould prawns around butter. Repeat with remaining prawns and butter.
Step 3
Roll prawns lightly in flour, dip into combined beaten eggs and milk, then roll in breadcrumbs. Repeat egg-and-breadcrumb process to give firm coating. Prawns can then be refrigerated until serving time.
Step 4
Just before serving, deep-fry in hot oil for approximately 3 minutes or until prawns are cooked.
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