Prawn Cutlets

Name: Prawn Cutlets
Yield: Serves 4–6
Ingredients: 2 tablespoons soy sauce; 4 eggs; tartare sauce, to serve; lemon wedges, to serve; 1 kg (2 lb 4 oz) raw large prawns (shrimp); oil, for deep-frying; 200 g (7 oz/2 cups) dry breadcrumbs; cornflour (cornstarch), for coating

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 kg (2 lb 4 oz) raw large prawns (shrimp)
4

Side dish
Starter
Pescatarian

Method

Peel the prawns, leaving the tails intact. Using a small knife, slit them open down the backs, remove the veins and then gently flatten them open with your fingers.
Beat the eggs and soy sauce in a small bowl. Coat the prawns in the cornflour, shake off the excess, dip them in the egg mixture and then pres