Prawns Supreme
1 kg (2 lb) large fresh prawns, shelled
(It doesn't really matter if they are small;
they just take longer to shell and devein.)
1 egg beaten in 2 tablespoons cream
plain flour seasoned with pepper and salt
2 cups cooked rice
2 tablespoons butter
4 cloves garlic, crushed, or a pinch dried basil
2 brown onions, chopped finely
4 large sticks celery, strings removed and chopped finely
1 small or 1/2 large green capsicum (pepper), washed, seeded and chopped finely
1/2 teaspoon tabasco
olive oil
parsley, chopped finely
lemon wedges
Split prawns down centre of back and remove vein. Flatten a little if prawns
are large and thick. Dip prawns in egg and cream mixture and toss in flour.
Put on a plate, cover and put in fridge until ready to cook. Put cooked rice
in a colander, cover with a damp cloth and place over saucepan of gently boiling
water to reheat.
In a saucepan melt butter over a low heat. Add garlic, onions, celery, capsicum,
pepper and salt and tabasco, mix well and cook slowly for about 12 minutes,
when vegetables should still be fairly crisp. Keep warm but do not cook further.
Heat olive oil in a shallow pan, add prawns and fry over a medium heat for 5
to 10 minutes, according to size and thickness, until golden brown. Drain well.
Serve on very hot plates, using the rice as a foundation, flattened on plate.
Pile green vegetable mixture on top and put the prawns in the centre. Garnish
with finely chopped parsley, or any green garnish you may have, and plenty of
lemon wedges. This can be eaten as an entree or as a main meal, with soy sauce
or sweet and sour sauce as desired (see sauces).
Serves 4.