Prawn Cutlets

Prawn Cutlets

Yesterday was Valentine’s Day, but rather than go out sit in a crowded restaurant like every year, we decided to eat a romantic dinner at home.

I made prawn cutlets, which turned out very well.

Here is the recipe:

Ingredients:

8 Jumbo Prawns (head and shell removed)

¼ red onion

½ inch piece of ginger

2 cloves garlic

2 tbsp chopped cilantro

1 tbsp hot sauce (I used Habanero sauce)

3 tbsp Red Wine vinegar

Kosher salt

Freshly ground pepper

1 egg

Panko style bread crumbs (unseasoned)

Olive Oil 4 tbsp, for frying

Method:

Devine the prawns and slit down the back with a sharp knife and open them up (like opening a book). Wrap with plastic wrap (e.g. Saran wrap) and pound with meat tenderizer, till flat. Place in a container in a single layer to marinate.

In a blender combine the onion, ginger, garlic, cilantro, hot sauce and vinegar and blend to a smooth paste. Pour the marinade over the prawns making sure to cover all of them. Sprinkle the salt and pepper over the prawns. Let it marinate for 30-60 minutes.

In a bowl whisk an egg (you can use only the egg white, if you want to avoid the yolk). In another bowl place the bread crumbs. Season the breadcrumbs with salt and pepper.

Dip each prawn first in the egg and then in the breadcrumbs to coat completely. Set aside for 5 minutes.

Heat oil in a frying pan. Then fry the prawns one at a time, turning once with tongs – about 2 minutes per side till golden brown. (Tip: if the prawns start curling up, flatten with the back of a slotted spoon).

Enjoy with fried rice and a sweet red wine (e.g. Zinfandel).