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Warwick and I always used to make our own prawn cutlets with a mix of breadcrumbs and coconut. The other day he came home with a kg of gorgeous green prawns and announced his intention of having prawn cutlets. Well, no way was he getting away with that so I experimented and these are so good that he wants HIS done this way next time. Very crunchy!
(ext time we do it I'll get some pics and post)
1 kg of prawns makes about 35-40 cutlets depending on size. You can refrigerate them for 2 days after coating if they were nice and fresh to start with. We usually have these on a Friday night with our 'fish feast' and put 12-16 aside for the Sunday dinner treat.
Good green prawns,medium to large.
LSA mix (ground)
eggs (I used 2 for a kg)
soy sauce
Mix 2 eggs and some soy (a few drops) in a bowl
Put the LSA in a bowel
(Flattish dishes are best so the flattened prawn will lay in the mix.)
Peel and behead prawns, leaving tails ON. Slit the prawns down the backbone, devein and flatten them out.
Dip into egg then into LSA until coated. I put 3 or 4 onto the LSA mix (after egging) then use a teaspoon to spoon mix over them, then press them down to make it stick. Flip over and make sure other side is coated. Place on a tray covered with greaseproof papaer or that plastic freezer separator stuff.
Heat some olive oil in frypan. Test the temp by dropping a pinch of LSA in, if it bubbles, it is ready. Place cutlets in carefully, cook about 1 minute each side, turning once, place out onto kitchen paper. Cook about 6-8 at a time, any more added to the pan lowers the temperature and they go soggy, not crunchy.
Serve and enjoy. Nice with lemon or lime juice squeezed over them
(ext time we do it I'll get some pics and post)
1 kg of prawns makes about 35-40 cutlets depending on size. You can refrigerate them for 2 days after coating if they were nice and fresh to start with. We usually have these on a Friday night with our 'fish feast' and put 12-16 aside for the Sunday dinner treat.
Good green prawns,medium to large.
LSA mix (ground)
eggs (I used 2 for a kg)
soy sauce
Mix 2 eggs and some soy (a few drops) in a bowl
Put the LSA in a bowel
(Flattish dishes are best so the flattened prawn will lay in the mix.)
Peel and behead prawns, leaving tails ON. Slit the prawns down the backbone, devein and flatten them out.
Dip into egg then into LSA until coated. I put 3 or 4 onto the LSA mix (after egging) then use a teaspoon to spoon mix over them, then press them down to make it stick. Flip over and make sure other side is coated. Place on a tray covered with greaseproof papaer or that plastic freezer separator stuff.
Heat some olive oil in frypan. Test the temp by dropping a pinch of LSA in, if it bubbles, it is ready. Place cutlets in carefully, cook about 1 minute each side, turning once, place out onto kitchen paper. Cook about 6-8 at a time, any more added to the pan lowers the temperature and they go soggy, not crunchy.
Serve and enjoy. Nice with lemon or lime juice squeezed over them
