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PrintCRUMBED KING PRAWN CUTLETS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Shell and devein prawns, leaving tail intact. Cut each prawn lengthways half way through from deveined side.
- Place cut side down and press gently with hand to form a butterfly-shaped cutlet.
- Combine eggs with sherry, coat prawns with corn flour, shaking off excess flour. Dip into egg then coat evenly with breadcrumbs.
- Deep-fry in hot oil 3 minutes until golden. Drain on absorbent kitchen paper.
- To make dip warm plum sauce, stir in wine and serve in dip sauce bowl.
- Serve hot with plum sauce dip and lemon wedges.
INGREDIENTS
- 20 green (uncooked) king prawns
- 4 eggs, beaten
- 4 tablespoons dry sherry
- 5 tablespoons seasoned corn flour
- Fine dry bread crumbs
- 500 ml Cooking oil
- 2 lemon cut in eights
Plum sauce dip
- 4 tablespoons plum sauce
- 4 teaspoons ginger wine
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Posted Tuesday, February 7, 2023 at 1:43:52 PM