Almond crust prawns

For 4 people
  • 8 ready-to-cook prawns (approx. 250 g; headless , with peel; fresh or frozen)
  • 1 small onion
  • 1 carrot
  • 1 red and yellow peppers
  • 1 small mango
  • 2 EL olive oil + 1/2 l oil
  • Salt
  • coarse pepper
  • some splashes of lime juice
  • (e.g. Citrovin lime)
  • 1 egg (Gr. M)
  • 5 EL white wine
  • 5 EL flour
  • 75 g chopped almonds
  • Coriander z. Garnish
30 minutes
easy
1.
Thaw frozen shrimp. Peel and chop the onion. Peel or clean the carrots and peppers, wash and finely dice. Peel the mango, cut the pulp from the stone and dice finely
2.
Fry the onion, carrot and paprika in 2 tablespoons of hot oil. Cover and simmer for 2-3 minutes. Fold in the mango. Season with salt, pepper and lime juice. Let cool down a little
3.
Mix the egg, wine and flour until smooth, season. Peel the prawns except for the caudal fin. Cut the back. Remove the dark intestines Wash the prawns and pat dry.
4.
Heat 1/2 l oil in a high saucepan to approx. 180 ° C. Pull the prawns through the batter and turn them in the almonds. Fry in the oil for about 5 minutes. Drain and serve with the salsa
1 person approx.:
  • 390 kcal
  • 1630 kJ
  • 20 g protein
  • 23 g fat
  • 20 g carbohydrates

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