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Fried seafood cocktail with marie rose sauce

Ottolenghi
  • minutes
  • Serves

INGREDIENTS

250 g

King prawns, raw large

200 g

Squid tubes

180 g

Cherry tomatoes

1

Chilli, red

4

Chillies, large red

1/2 tsp

Chipotle

1

Garlic, small bulb

1

Lime, zest

2

Makrut lime, leaves

1

Spring onion

2

Eggs

1 tbsp

Maple syrup

60 g

Mayonnaise

2 tsp

Worcestershire sauce

100 g

Plain flour

1

Sea salt and pepper, Flaked

40 g

Sesame seeds

600 milliliters

Vegetable oil

40 g

Desiccated coconut

60 g

Panko breadcrumbs

10g black sesameseeds