Breaded prawns with coriander aioli

Chef Vítor Sobral and 10th-grade students from the Professional Cooking/Pastry course at Escola Leonardo Coimbra — Filho (Porto)

Tomate

10 person/people

Ingredients:

  • 16/20 headless prawns, 1.200 kg

Batter

  • Tempura flour 170 g
  • Water from the rocks 2 dl
  • Traditional sea salt, to taste
  • Freshly ground pepper, to taste
  • 100 g flour
  • Panko 150 g
  • Chives, to taste

Coriander aioli

  • Garlic 15 g
  • Blanched coriander 30 g
  • 200 ml milk
  • Oil 400 ml
  • Traditional sea salt, to taste
  • Black pepper, to taste

Preparation:

Batter
Combine all the ingredients and mix until you have a smooth consistency.
Dip the prawns in the flour, then in the batter, and finally coat them in panko. Fry in oil.

Aioli
Blend the garlic with the milk and coriander, then slowly drizzle in the oil and season to taste.

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