Valentine’s Day is just around the corner, and what better way to express your love than through a homemade, delectable meal? If you’re looking to impress your special someone with a dish that’s not only delicious but also romantic, consider trying your hand at this mouth-watering crumbed prawn recipe. It’s quick and easy but looks restaurant worthy right from the comfort of your own home.

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Serves 4
The Prawns

Ingredients
24 Large tiger prawns
2 Eggs beaten
100 g cake flour
3/4 teaspoon onion salt
Pepper to taste
50 g panko bread crumbs
Oil for deep frying
Lots of iceberg lettuce leaves

Method
Get started on the prawns
Peel and devein the prawns but leave the tail on.

Now butterfly the prawns, using a sharp knife and cut along the back of the prawn but leave the tail tip intact, remove the vein.

First, hold the butterflied prawn from the tail, dip it in the eggs and then

Place the flour in a bowl and stir in the onion salt and pepper.

Dip the prawns into the flour, then the beaten egg and lastly the panko crumbs, making sure the crumbs cover the whole prawn.

Chill the crumbed prawns until you are to fry them.

Heat the oil medium-high heat and fry the prawns for 3-4 minutes or until crispy golden brown.
Remove from oil and drain on paper towel. Transfer to a serving plate.

The Plum Tartar

3 large plums cut into little cubes
1 tablespoon grated ginger
1 teaspoon grated garlic
3 tablespoons chopped coriander
1 tablespoon sesame oil
1 small red chili finely chopped.
1 tablespoon soy sauce
Salt and pepper to taste
Stir together

Garnish
Wasabi mayonnaise
Hot Sweet chilli sauce
Plum puree or plum sauce
Toasted sesame seeds

How to serve it
Place the lettuce onto a platter.
Place the prawns onto a platter.
Wrap each prawn onto a lettuce leaf, spoon on some plum tartar, and the mayonnaise, chilli sauce and plum puree, roll it up and enjoy.
I like to add extra chilli.

Plum Puree
• 1kg fresh red plums, stone removed and chopped
• 1/2 cup water
• 8 tablespoons sugar
Method
Combine all ingredients together in a saucepan and simmer for 10 minutes until plums have softened.
Transfer to a blender and puree, strain cool and bottle.