About this recipe:Raw prawns are stuffed with mozzarella and roasted red peppers, wrapped in prosciutto, then coated in breadcrumbs, before being fried until crispy. Delicious served as a snack or a starter.
24 raw, medium-sized prawns, peeled and butterflied
115g fresh mozzarella cheese, cut into strips
12 slices prosciutto
1 small jar roasted red pepper, drained and cut into strips
60g plain flour
2 tablespoons water
1 pinch salt
100g panko breadcrumbs
vegetable oil for deep-frying
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:10min › Ready in:30min
Lay out the prawns on a clean surface so the two halves are spread open like a book. Place a strip of mozzarella cheese in the centre, then a strip of roasted pepper. Close the prawns and wrap each one with a slice of prosciutto.
Place the flour in a small dish. In a separate dish, whisk together the egg, water and salt with a fork. Place the panko crumbs in a third dish. Heat the oil in a large frying pan over medium to medium-high heat or until it reaches 190 degrees C. Dip the wrapped prawns in flour to coat, then dip in the egg mixture. Roll in the panko crumbs until evenly coated.
Fry the prawns in the hot oil until golden brown and cheese is melting, about 1 minute per side. Remove with a slotted spoon and drain on kitchen towels before serving.
Are breadcrumbs used in Japanese cooking. They give a lighter and crisper product. You can find them in Chinese/Oriental speciality stores or online. If unavailable, use dried breadcrumbs.