Freshly ground black peppercorns and salt to taste
for coating
2 egg whites
1 cup breadcrumbs
Vegetable oil, for deep-frying
Saffron Mayonnaise:
for mint mayo
ginger, garlic, mint, coriander, green chilly (make a paste)
1 tbs hot water
½ cup home-made or good-quality store-bought mayonnaise
Method of making
Peel and de vein the prawns, keeping the tails intact. Reserve the shells and discard the heads.
For the mint mayonnaise, in a blender blend mint, coriander,garlic flakes, ginger root and green chilly water and make a paste out of it, mixed this paste with mayonnaise and stir until combined. Cover with plastic film and place it in the fridge until required.
Make 20 equal-sized balls (about 1tbs each) and place them onto a tray. Lightly season the prawns with salt and pepper. Grab 1 ball, flatten it on the palm of your hand and wrap each prawn leaving the tail uncovered. Place it back on the tray. Repeat with the remaining prawns.
Pour the breadcrumbs in a shallow bowl and the egg whites in another bowl. Line a baking tray with paper towel. Roll the croquettes in the egg whites then breadcrumbs. Half fill a deep-fryer or medium saucepan with vegetable oil and heat to 190°C or test the oil with a little piece of bread, if the bread turns gold in 30 seconds, the oil is ready for deep-frying. In batches, fry the croquettes for 3 minutes or until golden. Drain on prepared tray. Serve warm with mint mayonnaise and lime wedges.
Please Note
Its nectar,s delights for every occasion, Easy to make and so irresistible. Never thought to flavor mayonnaise in this way. Innovative you must try and have party with your friends..
You Can add the mint puree with little green chilly in mayo that would be mint mayo.
you can add wasabi in the mayo it would be wasabi mayo. enjoy all the different creations..
A brief about Chef Avtar Singh Rana
Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels.
An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.
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