Cheese & jalapeno bites with salsa & mojitos
These moreish, easy-to-make wraps are perfect for a casual party
Spiced prawns with coriander mayo
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 125g white breadcrumbs
- ½ tsp chilli powder
- 3 tsp cumin seedlightly crushed
- sprinkling crushed chillies(optional)
- zest and juice 1 limeplus wedges to serve
- about 20 large prawnsshells off but tails still on
- 2 tbsp seasoned flour
- 1 eggbeaten
- vegetable or groundnut oilfor frying
- bunch corianderroughly chopped
- 6 tbsp mayonnaise
Nutrition: per serving
- kcal363
- fat25g
- saturates4g
- carbs20g
- sugars1g
- fibre1g
- protein16g
- salt1.22glow
Method
step 1
Mix the breadcrumbs, chilli powder, cumin, crushed chillies, if using, and lime zest with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the prawns in the flour, then dip them into the egg and then into the crumbs. Shake off excess crumbs. Can be chilled in one layer for up to one day ahead.
step 2
When ready to cook, heat a few centimetres of oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the prawns in batches for 2 mins, turning halfway, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain (they will keep in a low oven for 15 mins if necessary), then serve on a warm plate, with lime wedges scattered around. Mix the lime juice and coriander into the mayonnaise and serve alongside.
