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.
Blanch the squid in boiling water until cooked. Wash and cut the cucumbers into strips and the fennel into small pieces. In a bowl, add the Sterilgarda ...
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