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1
Shell prawns, leaving tail intact; remove back vein.
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2
Wash prawns; drain; dry well.
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3
Using sharp, pointed knife, cut deep slit down back of each prawn, taking care not to cut through flesh completely.
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4
Put approx.
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5
1 tablespoon of filling into each slit and reshape prawn.
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6
Refrigerate 1 hour.
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7
Roll prawns in flour; shake off excess flour.
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8
Dip in combined beaten eggs and milk; roll in bread-crumbs.
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9
Dip in egg mixture again; roll in bread-crumbs again.
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10
(Prawns can be returned to refrigerator at this stage until required.)
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11
Deep-fry prawns in hot oil a few at a time for 3 minutes or until golden brown and crisp; drain.
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12
Serve prawns with Creamy Tartare Sauce and lemon wedges.
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13
Filling: Melt butter in saucepan; add celery, pepper and crushed garlic; saute 2 minutes until vegetables are tender.
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14
Add flour; stir until smooth; cook I minute.
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15
Remove from heat; add milk; stir until smooth.
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16
Return to heat; stir until sauce boils and thickens.
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17
Reduce heat; simmer 1 minute; remove from heat, Add drained, flaked crab, breadcrumbs, worcestershire sauce, lemon juice and salt; mix well.
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18
Tartare Mayonnaise: Combine mayonnaise, finely-chopped gherkin~ finely-chopped shallots, parsley, lemon juice, salt pepper and dry mustard.
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19
Whip cream; fold into mayonnaise mixture.
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20
Refrigerate until ready to use.
