Fried Devilled Eggs with Vodka-Poached Spot Prawns
This fun take on a deviled egg offers a deliciously crunchy twist on the classic and is sure to be a crowd-pleaser. Crowned with a decadent vodka-poached spot prawn tail, this nibble has a distinct West Coast twist. Try pairing this recipe with Tito's Vodka.Ingredients
Serves 24 devilled eggs
14 large eggs, divided
vegetable oil, for frying
¼ cup (60 ml) mayonnaise
2 tsp (10 ml) Dijon mustard
1½ tbsp (22.5 ml) finely diced dill pickles
1 tbsp (15 ml) finely diced fresh chives
1 serrano pepper, seeds removed and finely diced (optional)
kosher salt, to taste
1 cup (250 ml) all-purpose flour
1½ cups (375 ml) panko bread crumbs
¾ cup (180 ml) finely crushed butter crackers
Vodka-Poached Spot Prawns, for garnish, make ahead, recipe follows
fresh dill fronds, for garnish
Vodka-Poached Spot Prawns:
1 cup (250 ml) vodka
1 cup (250 ml) water
2 lemon slices, each about ¼-in (0.6 cm) thick
1½ tsp (7.5 ml) kosher salt
½ tsp (2.5 ml) black peppercorns
24 spot prawns, peeled and deveined
Instructions
- Place 12 eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place pan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
- Pour vegetable oil into a large heavy-bottomed saucepan to come 2-in (5 cm) up sides. Fit saucepan with a deep-frying thermometer and heat oil over medium heat until thermometer registers 350 F (175 C).
- Meanwhile, scoop yolks out of halved eggs and place yolks in a medium bowl along with mayonnaise, mustard, dill pickles, chives and serrano pepper, if using. Mix well with a fork until combined and smooth. If too thick, add water, 1 tbsp (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt. Transfer filling to a piping bag, if desired, and refrigerate until ready to use.
- Place flour in a medium bowl. In another medium bowl, stir panko and crushed crackers. In a third bowl, whisk remaining 2 eggs.
- Working with a couple of egg white halves at a time, dredge egg whites in flour, then whisked eggs and finally panko-cracker mixture, shaking off any excess after each addition. Repeat until all egg whites have been breaded.
- Working with a couple of breaded egg whites at a time, carefully add to hot oil and fry, turning once or twice, until golden brown, about 2 minutes. Transfer to a paper-towel-lined plate and lightly season with salt. Transfer fried egg whites to a cooling rack to prevent them from getting soggy, and repeat until all have been fried.
- Pipe or spoon reserved filling evenly into cup of each fried egg white. Top with a Vodka-Poached Spot Prawn and a dill frond or two.
- Vodka-Poached Spot Prawns: In a small saucepan over medium-low heat, bring vodka, water, lemon slices, salt and peppercorns to a bare simmer. Add spot prawns and cook until opaque and pink, about 1 to 2 minutes. Remove saucepan from heat and, with a slotted spoon, transfer spot prawns to a plate. Refrigerate for 30 minutes to 1 hour. Enjoy as is or as part of a dish. Makes 24 prawns.