bite-sized BEAUTIES

Don't let their size fool you... they may be small but these savoury and sweet treats are big on flavour.

CRUMBED PRAWNS AND PINEAPPLE ON POTATO ROSTI

SERVES 8 

TOTAL TIME 30 MINS

INGREDIENTS

For the prawns

• 8 prawns, defrosted and deveined Salt and milled black pepper
• 1/2 cup flour
• 2 eggs, whisked
• 1 cup panko breadcrumbs vegetable oil for frying

For the rostis

• 4 medium potatoes, peeled and grated
• 1 egg
• 1 Tbsp Dijon mustard
• 2 spring onions, sliced
• 2 Tbsp chives, chopped
• 2 cloves garlic, grated
• 2 Tbsp melted butter
• 1/4 cup flour  vegetable oil, for frying

For the herb sauce

• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh coriander, chopped
• 1 spring onion, chopped
• 1/4 cup olive oil
• 1/2 lemon, juiced

To serve

8 slices fresh pineapple micro herbs

METHOD

1. Generously season prawns and coat in flour.

2. Dip prawns in egg and then breadcrumbs. Set aside.

3. Deep-fry prawns in hot oil for 6-7 minutes or until golden. Drain on kitchen paper and season with salt immediately.

4. For the rostis, put grated potatoes on a large clean tea towel. Fold up and squeeze to get rid of excess moisture.

5. Combine potatoes, egg, mustard, spring onion, chives, garlic and melted butter in a bowl. Season generously.

6. Add flour and mix well.

7. Take 2 tablespoons of mixture and form into round, flat rostis and place on a clean plate.

8. Shallow-fry rostis in hot oil for about 4-5 minutes on each side or until golden and cooked through. Drain on kitchen paper.

9. For the herb sauce, blitz all ingredients until smooth and season well.

10. Arrange rostis on a serving platter and top each with a pineapple slice.