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).
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