Catler DF 4010 - Manual (Page 20)

R3
ENTRÉES AND LIGHT MEALS
CRUMBED PRAWN CUTLETS
WITH GARLIC CHIVE
MAYONNAISE
750 g (approx 36) green king prawns,
peeled and deveined, tails intact
250 g plain fl our
1 egg, beaten
1 tbs milk
1 cup dried breadcrumbs
grated zest 1 lemon
3 litres oil for deep frying
1. Coat prawns in fl our, then the combined
beaten egg and milk, then breadcrumbs
mixed with lemon zest. Once coated,
repeat coating in egg then breadcrumbs
to give a thick coating. Chill for 30
minutes.
2. Fill deep fryer with oil to maximum level.
Preheat to 180 °C.
3. Deep fry prawns in two batches until
cooked and golden (approx. 2–3 minutes)
allowing oil to reheat between each
batch. Drain.
GARLIC CHIVE MAYONNAISE
1⁄2 cup mayonnaise
1⁄4 cup sour cream
1 clove garlic, crushed
Finely grated zest 1 lemon
2 tbls snipped chives
Salt and proper to taste
1. Combine mayonnaise, sour cream, garlic,
lemon zest and chives. Season to taste.
Serve chilled as an accompaniment to Crumbed
Prawn Cutlets.
SALMON CROQUETTES
2 large potatoes, peeled and diced
415g can pink salmon, well drained
1 small onion, fi nely chipped
grated zest and juice of 1 lime or lemon
2 tbs chopped coriander or parsley
1 egg, beaten
1 cup grated tasty cheese
salt and pepper
plain fl our
2 eggs, beaten
3 cups plain fl our
3 litres oil for deep frying
1. Boil potatoes until tender. Drain and mash
(yield approximately 2 cups). Combine
mashed potatoes, salmon, onion, lime
zest, juice, coriander, beaten egg and
grated cheese. Season to taste.
2. Divide and shape mixture into 12 sausage-
shaped croquettes. Coat croquettes in
fl our. Chill for 30 minutes.
3. Crumb the croquettes by placing them
in the egg mix, then breadcrumb. Chill
again for 30 minutes.
4. Fill deep fryer with 3 litres of oil. Preheat
to 180 °C.
5. Deep fry croquettes in two batches
until cooked and golden (approx. 4–5
minutes) allowing oil to reheat between
each batch. Drain.
Serve as a light meal with salad.
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