King prawns breaded with sesame and garlic mayonnaise
For the king prawns
16 unshelled king prawn tails35 ml. brandy35 ml. white wineSaltBlack pepper16 skewers
For the breading
100 g. Quely Picada30 g. black sesame30 g. white sesame50 g. flour1 eggSunflower oil for frying
For the garlic mayonnaise
50 ml. milk150 ml. sunflower oil1 garlic cloveSalt
For the decoration
Sprigs of lavender cotton
16 unshelled king prawn tails35 ml. brandy35 ml. white wineSaltBlack pepper16 skewers
For the breading
100 g. Quely Picada30 g. black sesame30 g. white sesame50 g. flour1 eggSunflower oil for frying
For the garlic mayonnaise
50 ml. milk150 ml. sunflower oil1 garlic cloveSalt
For the decoration
Sprigs of lavender cotton
For the king prawns
Peel the king prawns, but leave the tip of the tail.Marinate in brandy, white wine, salt and black pepper for 5 minutes.
For the breading
Drain the king prawns, and dip them in the flour, then the egg and finally in the mixture of Quely Picada biscuit crumbs and sesame. Set aside.Heat the frying oil in a frying pan.Fry the king prawns, drain them on absorbent paper and set aside.
For the garlic mayonnaise
Put the garlic, salt, milk and oil in the blender cup.For properly beaten mayonnaise, gradually increase the speed of the blender. Set aside.
Assembly of the tapaArrange the king prawns on a plate.Place a glass containing the garlic mayonnaise on one side and decorate with a few sprigs of lavender cotton.
