Ultimate Prawn Cutlets

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.

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.

Serve warm with the pickled plum sauce.

– 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.