Ingredients
Fresh red prawn, four each
200g white breadcrumbs
200g pistachio, roughly ground
100g plain flour
2 whole eggs
Oil for frying
For the herb mayonnaise
100g mayonnaise
1 medium fresh tomato, peeled and chopped
1 tbsp mixed fresh herbs
Mint, oregano, basil and parsley

Method

Clean and shell the prawns leaving just the tail.

Whip the eggs and add a little salt and pepper.

Prepare a dish with flour, another dish with the mixture of the fresh white breadcrumbs and pistachio.

Pass the prawns from the flour, dip them into the egg mixture, and finally roll them in the mixture of the breadcrumbs and pistachio.

In a saucepan heat the oil and fry the prawns lightly till they are golden brown.

Place the cooked prawns on ovenproof paper.

For the herb mayonnaise

Mix all the ingredients together.

You can serve the prawn in a brown paper cone and scoop some of the herb mayonnaise.

Mario Schembri is an Executive chef & General Manager, Ta’ Frenċ Restaurant, Xagħra, Gozo.