Prawn cutlets

Prawn cutlets make an ideal first course or light meal. This is a particularly crisp, tasty batter thanks to the panko crumbs, parmesan and herbs. Serve as soon as they are cooked.

  • 35 mins cooking
  • Serves 6
  • Print


Prawn cutlets
  • 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


Prawn cutlets
  • 1
    Butterfly prawns by running a sharp knife down the 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 5 minutes.
  • 3
    Half-fill a large saucepan with oil and heat until a cube of bread sizzles as soon as it is added.
  • 4
    Deep-fry prawns, in 4 batches, 3-4 minutes each, turning, until crisp and golden. Drain on paper towels. Serve with tartare sauce and lemon wedges.


Make your own tartare sauce by combining ½ cup mayonnaise, 1 tablespoon chopped cornichons, 2 teaspoons chopped baby capers, 1 finely chopped small eschalot and 1 teaspoon lemon juice. Panko breadcrumbs are available in the Asian section of most large supermarkets. They give a delicious and crispy finish to crumbed foods. Alternatively, you can use fresh breadcrumbs.

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