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PrintALMOND PRAWN CUTLETS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Cut each prawn lengthways, halfway through from deveined side. Place cut side down and press gently with hand to form a butterfly-shaped cutlet.
- Heat oil in a wok. Add ginger, when brown remove. Add 4 prawn crisps at a time. They will puff up and double in size.
- Remove immediately to avoid browning. Drain on absorbent kitchen paper.
- Sieve flour and salt into a basin. Beat in egg yolk and water to form a batter. Fold in beaten egg white.
- Dust prawns with corn flour, dip into batter. Drain off excess and sprinkle with chopped almonds.
- Reheat oil, deep-fry prawns until tail turns pink, about 3 minutes.
- Serve garnished with prawn crisps and lemon wedges.
INGREDIENTS
- 1 kg green (uncooked) king prawns, shelled and deveined retaining tail
- 500 ml IDHAYAM sesame oil
- 2 slice green fresh ginger root
- Prawn crisps, various colors
- 100 grams plain flour
- 1 teaspoon salt
- 2 eggs, separated
- 200 ml water
- 5 tablespoons seasoned corn flour
- 200 grams almonds, chopped
- 2 lemon cut in eights
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Posted Tuesday, February 7, 2023 at 6:13:20 PM