Name: Prawn cutlets
Cook time: 35 min
Total time: 35 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

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.

Serves 6

Cook

35M

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

Method

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.
Note

Women's Weekly Food

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