Name: Prawn cutlets
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 500 gram green prawns, peeled, deveined, tails intact; 3/4 cup seasoned flour; 1 egg, lightly beaten; 3/4 cup panko (japanese dried breadcrumbs); 1/4 cup finely grated parmesan; 2 tablespoon finely chopped herbs (such as parsley, basil); oil, for deep-frying; tartare sauce, lemon wedges, to serve; Tartate sauce; 1/2 cup mayonnaise; 1 tablespoon chopped cornichons; 2 teaspoon chopped baby capers; 1 finely chopped small eschallot; 1 teaspoon lemon juice

Ingredients

500 gram green prawns, peeled, deveined, tails intact

3/4 cup seasoned flour

1 egg, lightly beaten

3/4 cup panko (japanese dried breadcrumbs)

1/4 cup finely grated parmesan

2 tablespoon finely chopped herbs (such as parsley, basil)

oil, for deep-frying

tartare sauce, lemon wedges, to serve

Tartate sauce

1/2 cup mayonnaise

1 tablespoon chopped cornichons

2 teaspoon chopped baby capers

1 finely chopped small eschallot

1 teaspoon lemon juice

Method

1.Butterfly prawns by running a sharp knife down back of each prawn.

2.Dust prawns in flour, shaking off excess. Dip into egg, then press into combined panko, parmesan and herbs. Arrange on tray and chill 3 minutes.

3.Meanwhile, to make tartare sauce, combine all ingredients in a small jug. Set aside.

4.Half-fill a large saucepan with oil. Heat until a cube of bread sizzles as soon as it is added.

5.Deep-fry prawns, in 4 batches, for 3-4 minutes each batch, turning, until crisp and golden. Drain on paper towels. Serve prawns with tartare sauce and lemon wedges.

Panko breadcrumbs are available in the Asian section of most large supermarkets. They give a delicious crisp finish to crumbed foods. Alternatively, use fresh breadcrumbs.
Note

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Ingredients

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