A crumbed prawn is one of those yummy things where once you start sometimes it can be hard to stop. The Combi Steam of my choice can replicate many of these types of crumbed foods that would otherwise perhaps be deep fried which pretty good results. It’s also similar to that new “air fryer” idea. That being said these can also be shallow or deep fried in hot oil if you prefer. Different brands of Combi Steam will work slightly differently and you may find that there are some variances in the results when doing this type of cooking. It’s really about the moisture levels and not having it too moist or wet, so if you have to control your Steam manually, you will need it low. The reason we need the steam at all, is to make sure your prawns don’t get dry, tough and rubbery. In my brand of choice the key is pre-heating my Combination Steam (Hot Air+Steaming) function first to its highest temperature and then adding the food.

Serves 4 as a nibble
(double, triple or quadruple as req or see Tip)

Ingredients:
12 extra large Aussie green prawn cutlets
1 cup panko or regular breadcrumbs
3 tbs sesame seeds
1 egg white
2 tbs cornflour
s&p
½ cup whole egg mayo
1-2 tbs capers (chopped)
juice & zest ½ lemon
seafood sauce additional if desired

Method:

1. Select Hot Air+Steaming/Combination Steam. Set the temperature to 230°C. (For variable Steam set 10-20% - you won’t want too much here as it may affect the crispiness you can achieve)

2. Line a baking tray with baking paper.

3. Place the flour into a small bowl and add a good pinch of s&p.

4. Place the egg white into another bowl and whisk.

5. Combine the crumbs and seeds in a third bowl.

6. Dip the prawns one by one (but not the tail) into the flour, shake to remove excess then dip into the egg white to just coat. Shake gently to remove excess then dip into the crumbs and press the coating on both sides.

7. Lay on the tray, leaving space between each one. Spray with a little olive oil spray.

8. Place into the Combi Steam and cook for 12-15 mins or until golden & crispy, turning half way through cooking.

9. Meanwhile, combine the mayo, juice, zest and capers and serve with prawns for dipping. Serve some thousand island or seafood sauce alongside too if you like.

Tip:
*green prawn cutlets are available at seafood retailers....you can also buy frozen ones in packets at the supermarket which may be more budget friendly but these are usually brought in from Asia. If frozen - use Steam at 30°C to thaw them gently before crumbing.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x