This recipe arrives on 24/07/2026
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Cocktail Sauce
- 400 g shelled prawns
- 150 g breadcrumbs
- 2 eggs
- 100 g flour
- 150 g Orco Cocktail Sauce
- 1 lemon
- Seed oil, for frying
- Salt and pepper, to taste
- Iceberg lettuce, to serve
Add a teaspoon of sweet paprika to the breadcrumbs for a more inviting colour and an aftertaste that pairs perfectly with the sauce.
Set up the classic breading station in three bowls: flour in one, beaten eggs in the second, breadcrumbs in the last. Coat each prawn first in flour, then in egg and finally in breadcrumbs, pressing well so the crust sticks.
Heat plenty of oil in a large pan and fry the prawns a few at a time, turning them only once, until nicely golden and crisp. Drain on paper towels and salt them right away, while still hot.
Arrange a bed of roughly shredded lettuce on the serving plate, lay the steaming prawns on top and serve the Orco Cocktail Sauce in a small bowl in the centre, with lemon wedges all around.
