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34 | living nikki legon’s cuisine Spinach and feta filo parcels

Courgette crisps

cuisine NikkiLegon’s

With celebrations in the air, try Nikki’s tasty buffet treats - perfect for your special occasion. Deep fried prawns

Deep Fried Prawns 2kg large frozen prawns, peeled and deveined 1 tsp salt 1 tsp pepper 1 tsp garlic powder 240g plain flour 2 tsp paprika 4 large eggs 1 packet panko breadcrumbs 500g good quality mayonnaise 2 lemons, juice and zest

METHOD Heat the oil in a deep fryer to 190°C. Place the prawns into a bowl and season with salt, pepper and garlic powder. In a second bowl, place the flour and paprika, stir to combine. Crack the eggs onto a plate and beat lightly. Place the panko breadcrumbs

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onto another plate. Dip each prawn into the flour then the egg, and finally the panko crumbs to coat. Fry a few at a time until golden brown, 3 to 5 minutes depending on size. In small bowls, add mayonnaise and a good squeeze of lemon juice, stir and grate a little zest on top. Serve together.

Courgette Crisps 4 medium courgettes, thinly sliced 200g fine bread crumbs 4 tbsp finely grated Parmesan (use vegetarian alternative for ) 4 egg whites METHOD Preheat the oven to 240°C. In a bowl, mix the bread crumbs and Parmesan and season with pepper.

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