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Red Pepper and Prawn Roulade
Makes 30 pieces
Ingredients:
500g cooked shelled prawns
2 eschallots, peeled and quartered
3 large eggs
6 Sandhurst Flame Roasted Peppers, drained
500g minced beef
6 precooked crepes
2 cups plain flour
2 cups fresh breadcrumbs
Sandhurst Vegetable oil, for deep frying
Here's How:
- Combine prawns, eschallots and one of the eggs in a food processor and work to a paste. Spoon the mixture into the peppers, squeezing down to fill completely and eliminate air pockets.
- Have three trays on work surface, one containing the beaten remaining egg, one the flour and one the breadcrumbs.
- Brush one side of each crepe with egg. Roll each filled pepper in a crepe. Roll this in flour, then egg and then breadcrumbs. Place on a tray. Repeat with remaining peppers. Refrigerate 30 minutes.
- Heat oil in a large deep saucepan until a cube of bread browns immediately when dropped in. Gently lower 2-3 prepared peppers in and cook, turning frequently, until crisp and golden. Remove with a slotted spoon and drain on paper towels. Repeat with remaining peppers. Cool to room temperature, slice and serve on a flat platter.
Note: crepes can be omitted and the peppers crumbed and cooked.
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