Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 50 minuti |
Ingredients
| 12 | red prawns |
| 50 g | walnut kernels |
| 40 g | breadcrumbs |
| 1 | egg yolk |
| 125 mL | low-fat white yogurt |
| 1 | albumen |
| 1 | orange |
| 200 mL | peanut oil |
| to taste | salt |
Preparation
- Blanch the walnuts for 1 minute in boiling water, drain and peel them.
- Put the egg yolk in the blender with the grated zest of the whole orange and a spoonful of its juice, 200ml of peanut oil and a pinch of salt.
- Blend and, when the mayonnaise is ready, mix it with 2 tablespoons of Sterilgarda Low Fat White Yogurt.
- Clean the prawns: remove the heads and shell the tails, leaving the tail end, then remove the dark intestine.
- Coarsely chop the peeled walnuts with the breadcrumbs.
- Beat the egg white with a pinch of salt and dip the prawn tails in it.
- Bread them with the walnut bread and fry them in plenty of hot oil
- Drain them on kitchen paper and serve them hot with the yogurt mayonnaise.
Thinly slice the spring onions, grease a pan with 5 tablespoons of extra virgin olive oil and lighten the spring onions. Peel and finely grate the ginger, ...
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