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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Ultimate Prawn Cutlets

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Make prawns the hero of your dinner table with my ultimate recipe for the best prawn cutlets! With a light and crispy coating plus a tangy pickled plum sauce for dipping, they’re an epic appetiser.

WATCH THIS RECIPE

ULTIMATE PRAWN CUTLETS

PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

Makes 16 cutlets

Ingredients

16 large raw prawns, peeled and deveined

2 cups panko breadcrumbs

½ cup corn flour (cornstarch)

3 egg whites, beaten

sea salt

vegetable oil for deep frying

 

Homemade pickled plum sauce:

2 pickled plums, deseeded, finely chopped*

1 cup sugar

½ cup white vinegar

¼ cup water

2 tsp fish sauce

Steps

For the homemade pickled plum sauce, place ingredients in a small saucepan over medium-high heat. Bring to a simmer and cook for 3-4 minutes or until the sugar has dissolved. Pour into a small bowl and allow to cool (it will thicken as it cools).

To prepare the prawns, use a knife to carefully butterfly each prawn without cutting all the way through. Use a rolling pin to gently tap the prawn meat so that you have a fairly even cutlet of prawn meat. Season each side with salt and set aside on a tray.

Place the panko breadcrumbs in a ziplock bag and use a rolling pin to pound until the crumbs are fine and even. Transfer crumbs to a large shallow plate or tray.

Place the corn flour and egg whites in a separate large plates or trays. Dip each prawn in the corn flour, then egg and then crumbs.

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Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook cutlets until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper and season with salt while warm.

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Serve warm with the pickled plum sauce.

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Notes:

– Pickled plums are available in jars from an Asian or Thai grocery store. Alternatively, omit the pickled plums and use ½ cup apple cider vinegar instead of the white vinegar.

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