Prawn Cones with Lemon Pepper Aioli
Crispy golden prawn cones are just made for sharing, and a great alternative to the classic spring roll or fried dumpling. Serve as finger food or as a starter, on its own or with simple side of slaw like in this recipe.
- 45 minPrep: 30 m / Cook: 15 m
- 10 serves
- easy
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Ingredients
- Pacific West Street Food Hand Rolled Prawn Cones (allow for 4-6 per serve) 40-60
- 1/2 Red cabbage, finely shredded
- Fennel bulbs, finely sliced 3 x
- Apples, skin on and thinly sliced 2 x
- Juice of half a lemon
- Olive oil 50 ml
- Lemon juice extra
- Lemons, zested 2 x
- Black pepper, cracked 7 g
- HELLMANN'S Real Aioli Gluten Free 2.35kg 850 g
- Lemon wedges, to serve
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Method
Prawn Cones
- Deep fry the Hand Rolled Prawn Cones until golden brown. Drain and set aside.
Slaw
- Combine cabbage, fennel, and apples in a large bowl.
- Squeeze over juice from half a lemon. Drizzle with olive oil.
- Season and toss gently to combine.
Lemon Pepper Aioli
- Combine remaining lemon juice, lemon zest, and black pepper with HELLMANN'S Real Aioli.
- Taste and adjust with extra lemon juice and black pepper, if needed.
To Serve
- Plate the fried prawn cones with slaw and aioli on the side, and extra lemon wedges.
For more recipe inspiration and the latest foodservice trends, visit www.ufs.com.au
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