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Portifino Misto


Ingredients

  • 6 king prawns
  • 6 servings of chorizo
  • 2 servings rocket
  • Lime
  • Sweet chili aioli
  • Seasoned Flour
  • Batter

Method

  1. Preheat your fryer to 200C 
  2. Drain the prawns in a sieve over the sink to remove any excess liquid from the pouch. Use kitchen roll to dab any extra liquid that remains on the prawns 
  3. Place the seasoned flour into a shallow bowl and add the prawns coating them in the flour 
  4. Push the prawns to the side of the bowl and use the reaming flour to coat the chorizo 
  5. Open the batter and place a small amount in the hot oil. If it sizzles and creates small bubbles its ready to go 
  6. Leave the batter in the tub provided and dip each of the prawns into the batter 
  7. One at a time place each prawn carefully  into the fryer. 
  8. Batter the chorizo exactly like the prawns and again place carefully one at a time into the fryer 
  9. After 2 minutes carefully flick the prawns and chorizo over and cook for a further 2-3 minutes 
  10. Lift out of the fryer and leave to drain in the basket 
  11. While they are draining plate up your rocker and aioli and garnish with a few lime chunks  
  12. On a separate plate using some kitchen roll remove any excess oil from the prawns and chorizo and season lightly with some salt 
  13. Serve on your pre garnished plate and enjoy! 

We would love to see what you have created at home so please share your creations....tag us in @devourdaily on Facebook & Instagram

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