Parmesan crumbed prawns with tomato relish recipe

Recipe Categories : | Appetizers | Seafood | Prawns | Relish |

Serves : 4

Ingredients :

• 500g green prawns, peeled (tails left on) and deveined
• ¼ cup seasoned flour
• 1 egg, beaten
• 1 cup dry breadcrumbs
• ½ cup grated parmesan cheese
• oil for deep frying
  For Tomato relish :
• 1 tbsp olive oil
• 1 red onion, chopped
• 1 clove garlic, crushed
• 425g tomatoes, chopped
• ½ cup brown sugar
• ¼ cup red wine vinegar
• ¼ cup malt or rice wine vinegar
• seasoning, to taste
• shaved parmesan cheese

Preparation and Cooking Instructions

1. Butterfly each prawn and press flat. Dust in flour, shaking off excess. Dip into egg. Coat in combined crumbs and parmesan. Refrigerate for at least 15 minutes.
2. To prepare tomato relish : Heat oil in a saucepan. Sauté onion and garlic until onion is tender.
3. Stir in tomatoes, sugar, vinegars and seasonings. Bring to the boil. Reduce heat. Simmer for 30 minutes or until mixture has thickened and has a texture like jam. Set aside to cool.
4. Heat oil in a large saucepan or deep-fryer until a piece of bread placed in the oil sizzles immediately.
5. Cook prawns in batches for 2-3 minutes or until golden. Drain on kitchen paper. Serve hot with shaved parmesan and tomato relish.
6. Cooks notes : To 'butterfly' a prawn, means to cut it through the back almost all the way (it should still be attached). The flesh is then flattened out gently and coated as directed. A touch of chili sauce may be added to the relish if desired.