Unwrap the camembert portions and coat in beaten egg and then breadcrumbs. Chill while preparing the sauce. Heat the pineapple pieces and juice in a saucepan with the lemon juice and sugar. Blend the cornflour with the water and stir in. Cook for 1 minute. Add the kiwi fruit and seasoning to taste. Deep-fry or shallow fry the camembert until the breadcrumbs are crisp and golden and serve immediately with the hot sauce.
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|Serving Size: 1 Serving (392g)|
|Recipe Makes: 2|
|Calories from Fat: 330 (49%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 190.3mg||59 %|
|Sodium 1355.5mg||47 %|
|Potassium 706.6mg||19 %|
|Total Carbohydrate 55.5g||16 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 51.3g|
|Protein 34.2g||49 %|
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Calories per serving: 680
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