Prawn Cutlets

How to Make Prawn Cutlets

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1. Peel the prawns, leaving the tails and the last section of shell on. Cut down the back of each one from head to tail and lift out the dark vein.

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2. Open each prawn out flat and press it gently with the heel of your hand so that it forms a butterfly shape.

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3. Season the flour with the salt and pepper. Put the flour, the beaten eggs and the breadcrumbs in three shallow dishes in a row.

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4. Dip each prawn into the flour, shake off the excess, dip it into the egg, then press it firmly into the breadcrumbs to coat both sides. Set the prawns on a tray.

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5. Chill the crumbed prawns for 20 minutes so that the coating sets.

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6. Heat the oil in a deep, heavy pan to 180°C / 355°F. Deep-fry the prawns in 3 batches for 2 to 3 minutes each, turning once, until deep golden and cooked through.

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7. Lift out onto a wire rack, sprinkle with a little salt, and let the oil come back to temperature between batches.

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8. Serve hot with lemon wedges and the tartare sauce.

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Tips for Making Prawn Cutlets

• Use a dry hand for the flour and egg and a dry hand for the crumbs. Working with one hand for each stops your fingers from becoming clumpy with crumb.
• Do not skip the chill. It lets the egg dry slightly and the coating stay put during frying.
• Fry for no more than 3 minutes. Prawns go rubbery quickly, and they are done as soon as they curl and turn opaque.

What to Serve with Prawn Cutlets

• Chunky chips
• A crisp green salad
• Tartare sauce

Storing & Reheating Prawn Cutlets

Best eaten immediately. The crumbed, uncooked prawns keep on a tray in the fridge for up to 4 hours, or can be frozen for up to 1 month and fried from frozen for 1 minute longer.

Prawn Cutlets FAQ: Common Questions

Prawn Cutlets Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.