An impressive baked snack that will have your guests begging for the recipe! Once you’ve tasted these tangy little Crumbed Prawns & Lemon Cremee, you’ll never deep fry prawns again!
100 g (1/2 pack) Bakers KIPS , Spring Onion flavour
12 – 18 (about 800 g) large prawns
salt and milled black pepper
2 egg whites
125 ml thick sour cream
30 ml grated lemon rind
30 ml finely chopped parsley
10 ml lemon juice
125 ml julienne strips of green spring onion tops
Directions Place the Bakers 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 pre-heated to 200 ºC 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.