Magimix PRO 500 - Manual (Page 32)

30
Seafood
Mediterranean prawns
French
Serves 4
16 tiger prawn tails
100g + 20g flour
1 egg yolk
Juice of 1 lemon
Salt
Oil for frying
Preparation: 20min.
Cooking: 3min. per batch
Peel the prawns and discard the head section. Make
slits along the underside of the tails to prevent them
from curling up during cooking.
In a bowl, beat 150ml of cold water with the egg yolk,
flour and salt. Mix together quickly to prevent the batter
from becoming too heavy.
Place the remaining 20g of flour in a dish and coat the
prawn tails in it before dipping them into the egg batter.
Heat the Deep Fryer to 180° C. Cook the prawns in
two batches for about 3 minutes. Drain in the basket,
then on kitchen paper. Keep warm while frying the
remaining batch.
Serve hot, with a squeeze of lemon juice.
Deep-fried fish
Serves 4
600 g whitebait
Plain flour
Salt
Oil for frying
Preparation: 10 min.
Cooking: 10 min. per batch
Heat your deep fryer to 180° C.
Tip some flour onto a plate and coat the fish in it,
shaking off any excess.
Fry the whitebait in small batches for approximately 10
minutes at a time. Drain in the fryer basket, then on
kitchen paper. Keep warm while the remaining batches
are being cooked.
As the whitebait can be cooked whole and ungutted, is
best to use small ones (max. length 6 cm).
Serve with tartare sauce and a mixed green salad.