Prawn cutlets with tartare sauce is a great appetizer that is perfect for sharing. Serve it with potato wedges or fries to turn it into a main dish. Pair it with beer on game nights or white wine for fancy dinners.
24 raw medium sized king prawns, shelled but tails intact
2 tablespoons soy sauce
Corn flour for coating
Dry bread crumbs
Oil for deep frying
Lemon wedges for serving
For the tartare sauce:
1 cup mayonnaise
1 tablespoon grated onion
1 tablespoon capers, chopped
1 tablespoon lemon juice
1 tablespoon parsley, finely chopped
Salt and pepper to taste
First, butterfly the prawns by cutting the back open. Remove the vein and flatten it using your hand.
Next, prepare the tartare sauce by combining the mayonnaise, grated onion, capers, lemon juice and parsley in a small bowl. Mix well. Season it with salt and pepper. Cover and refrigerate until needed.
Place the eggs in a small bowl and beat them. Add the soy sauce.
Dip a piece of prawn in corn flour and then the beaten eggs. Coat it in bread crumbs and then put it on a plate or tray. Repeat this for the remaining shrimp. Refrigerate it for 30 minutes.
Heat the oil in a frying pan or deep fryer. Fry the prawns in batches for 2-4 minutes or until they float and are golden brown. Transfer them to a colander or plate lined with paper towels to drain the excess oil.
Serve the prawn cutlets with the tartare sauce and lemon wedges. Serve immediately.
Photo Courtesy Of: Â [cipher]