Crispy fried prawn cutlets
Let’s make some crispy fried prawn cutlets. Just peel and split the green prawn cutlets.
Lightly flatten and crumb, then fry.
Delicious Bar Snacks or Starter Ideas.
Try these delectable crispy fried prawns for a great snack, starter, canape or appetizer, they are delicious. Find our latest updates on our https://recipes.live/ website. #recipeslive how to cook easy recipes by Chef Brendan Mooney
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Crispy fried prawn cutlets or canapes make a great party food idea.
Crispy Fried Prawn Cutlets in Panko Breadcrumbs
Recipes Live
Warning
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
Equipment
- 1 Deep Fryer
- 1 Chef Knife
Ingredients
- 16 prawns large prawns, peeled and deveined
- 2 cups panko crumbs or breadcrumb
- ½ cup corn flour cornstarch
- 3 egg whites beaten
- 1 tsp sea salt
- 1 l oil canola, for deep frying
RECIPE FOOD COST ESTIMATE
- $3.17 total food ingredient cost
RECIPE PREPARATION TIME ESTIMATE
- 10 minutes approximately
ADJUSTABLE SERVINGS
Instructions
- 1st shell them and then remove the vein. Next, gently flatten the prawn cutlet with the ball of your hand. You can also flatten the cutlets between 2 layers of glad wrap and a small cutlet or meat mallet.
- Place the corn flour and egg whites in a separate large bowl.
- Skewer the cutlets with bamboo to keep them straight.
- Press the cutlets into the cornflour then the egg white and then the panko crumbs, repeat if you want an extra crunchy crust. Place on a tray ready for cooking.
- Fill a saucepan or deep fryer to about 1/3 capacity with the vegetable oil.
- Heat over high heat. Once the oil is hot (335°F or 170°C) cook cutlets until golden.
- Flip them a couple of times as they cook to ensure an even colour.
- Drain on absorbent kitchen paper and season with salt.
- Serve while warm.
- Serve warm with the Aioli, Mayo or sweet tartare sauce.
