Salt & Vinegar Crumbed Prawns with Chip Shop Mayo
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Salt & Vinegar Crumbed Prawns with Chip Shop Mayo
Recipe By Michael Weldon
Ingredients
16 xl Coles deli prawn tails, butterflied with tail piece left on
2 cups Coles Australian wheat panko breadcrumbs
1 cup crushed salt and vinegar potato chips
1 cup plain flour
4 free range eggs
Chip Shop Mayo
1 cup Australian whole egg mayo
1 tbsp malt vinegar
1 pickled onion, diced finely
oil for frying
Method
Set up a crumbing station, first bowl with flour, second bowl with whisked eggs, third bowl with the breadcrumb and potato chip mix.
Crumb the prawn tails, start with a dusting of flour, then coat in egg and then coat in the breadcrumb chip mix. Repeat this process until all the prawns are crumbed.
In a bowl mix together the chip shop mayo ingredients.
Heat the oil to 180 degrees (C). Fry the tails in batches until golden and crispy on the outside and cooked through on the inside. Season with salt straight away.
Serve the crumb prawns with the mayo.
