Difficulty of recipe preparation: Easy
Preparation time: 15 mins
Cooking time: 15 mins
- 2 cups Lupin Flake
- zest and juice of one lemon
- 2 eggs lightly beaten
- 16 Large Raw King Tiger Prawns peeled & deveined, butterflied with tail left on
- 1/2 cup finely chopped parsley
- 1 cup plain flour for dusting prawns
- 4 garlic cloves crushed
- 6 tbsp white wine vinegar
- 1 medium potato cooked (microwaved with skin on)
- 6 tbsp extra virgin Olive Oil
- 1/2 tsp Vegeta stock
- 1/2 tsp salt (optional)
- 1/4 cup of water
- Oil for shallow frying
- Combine 1 cup of the lupin flake, lemon zest, parley and salt pepper to taste in a shallow tray
- Dust prawns in flour, then dip in the lightly beaten egg, followed by rolling the prawn in the lupin flake & parsley to coat lightly. Allow the prawn to sit for a minimum of 10 mins in the fridge whilst making the lupin puree. (longer is better).
- Place the remaining 1 cup of Lupin flake in plenty of boiling water (approx. 3 Ltr) and boil for about 2 – 3 minutes, drain (using a fine sieve) and place in a food processor with garlic, white wine, 1/4 cup water, salt, vegeta and blend
- Peel the cooked potato and while still hot grate on a box grater. Add ¾ of the grated hot potato to the food processor with the lupin and garlic puree and blend until smooth
- Add the olive oil a drizzle at a time while still blending to create a nice smooth emulsion
- Shallow fry the lupin coated prawns in oil until light golden colour
- Squeeze lemon juice over the hot prawns, and serve on a bed of the warm Lupin Garlic puree.
Serve the prawns with steamed green beans, lemon wedges and a potato drizzled with the garlic puree.
Depending on preference the puree can be thickened further by the addition of the rest of the potato or thinned out further with the addition of a little more water.