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Crumbed Prawns with Lemon Crème


  • 100 g (½ pack) Spring Onion flavour Pyotts KIPS
  • 12 – 18 (about 800 g) large prawns
  • salt and freshly-milled black pepper
  • 2 egg whites
  • 125 ml thick sour cream
  • 30 ml grated lemon rind
  • 30 ml parsley, finely chopped
  • 10 ml lemon juice
  • to garnish: julienne strips of green spring onion tops and lemon rind

Chef's hint:

Bet you’ll never deep fry prawns again once you have tasted these baked morsels.


Place the Pyotts KIPS in a processor and process into fine crumbs. Transfer to a shallow dish.

Peel the prawns but leave the tails intact. Butterfly the prawns, remove the veins and season well with salt and pepper. Beat the egg whites into a light froth. Dip each prawn into the froth and then immediately into the crumbs, patting them lightly to ensure that they are evenly coated.

Lay the prawns with the butterfly cuts facing uppermost in a single layer on an oiled baking tray. Place in the oven pre-heated to 200º C and bake for 3 – 5 minutes or until just done.

Meanwhile combine the sour cream, lemon rind and juice and parsley and set aside.

To serve, arrange the prawns on a serving platter or in Chinese spoons arranged on a tray. Place a small dollop of the lemon crème on top of each prawn and garnish with the spring onion. Serve immediately.

Makes 12 – 16