BASIC RECIPE: Prawns breaded in Precooked Maranello Corn flour
Basic recipe for using Precooked Maranello corn flour for breading. The same technique can also be used for vegetables (for example zucchini cut into large and thin slices) or chicken meat. This breadcrumbing uses the moisture of the main ingredient as an aggregator; in case this is too dry, a little milk can be used to moisten it.
Servings Preparation Time
3persons 20minutes
Cooking Time
10minutes
Servings Preparation Time
3persons 20minutes
Cooking Time
10minutes
Ingredients
  • 12 Prawn tails
  • 150g De Tacchi Precooked Maranello Corn Flour
  • Light olive oil or seed oil
  • Salt
Instructions
  1. Clean the prawns and prepare the ingredients.
  2. Bread the prawns immersing them completely in the precooked corn flour.
  3. After they’re all breaded, heat the oil in a pan (normal or no-stick). To make sure that the breading does not come off, the prawns must be only stir fried and not deep fried, so it’s not necessary to put too much oil, but only enough to grease the bottom of the pan.
  4. Heat the oil and then put the prawns in a pan, laying on one of the sides.
  5. Leave to cook without turning for a few minutes.
  6. Turn the prawns (one side is cooked when the color of the breading becomes more intense) and cook them equally on the other side.
  7. When both sides have become orangish the prawns are ready to be served (they taste better if eaten while still hot!). Give a sprinkling of salt or use a light sauce.
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