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Coconut Cornflakes Cookies

4 pers. |  40 minutes

Serves 4
Prep Time: 10 mins
Cook Time: 6 hours on LOW or AUTO



    • 1.2kg raw prawns
    • 225g bread crumbs
    • 2 garlic cloves, crushed
    • 2 teaspoons grated lemon zest
    • 2 red chilli peppers, finely chopped (optional)
    • 2 eggs, lightly beaten
    • 80 ml olive oil
    • 80 ml of AYAM ™ Teriyaki Sauce
    • 1 tablespoon lemon juice



    1. Peel the shrimp, leaving the tail intact.
    2. Combine breadcrumbs, garlic, lemon zest and chili pepper. Whisk the eggs in a small bowl. Take a shrimp by the tail, dip it in the egg, then in the breadcrumb mixture. Repeat with the remaining shrimp.
    3. Heat 1 tablespoon of oil in a non-stick pan over medium heat, cook a quarter of the shrimp for 2 minutes per side or until crispy and just cooked through, then remove them. Wipe the pan with absorbent paper. Repeat with the oil and the remaining shrimp.
    4. Combine the teriyaki sauce with the lemon juice to make a side sauce.


Tags: _ Fish, Seafood_ Easy Asian recipes_ Lunch_ Latest recipes_ All recipes-Asian Sauces-

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