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King Prawns breaded with Quely Picada, Sesame and Garlic Mayonnaise



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 tapa

Arrange 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.

Products Quely used in this recipe:

Receta Quely

For the king prawns

  • 16 unshelled king prawn tails
  • 35 ml. brandy
  • 35 ml. white wine
  • Salt
  • Black pepper
  • 16 skewers

For the breading

  • 100 g. Quely Picada biscuit crumbs
  • 30 g. black sesame
  • 30 g. white sesame
  • 50 g. flour
  • 1 egg
  • Sunflower oil for frying

For the garlic mayonnaise

  • 50 ml. milk
  • 150 ml. sunflower oil
  • 1 garlic clove
  • Salt

For the decoration

  • Sprigs of lavender cotton



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