Prawn cutlets with broccoli and capers
Crunchy prawns and broccoli shine together in this Steve Manfredi dish.
Photo: Domino Postiglione
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- 500g broccoli
- 3 tbs extra virgin olive oil, plus 100ml for frying
- 1 medium onion, cut into small dice
- 1 clove garlic, minced
- Salt and pepper
- 1kg large king prawns, peeled, tails on and butterflied
- 80g plain flour
- 2 eggs, well beaten
- 150g breadcrumbs
- 6 tbs salted capers, rinsed, dried
Cut broccoli from stem into small florets. Trim tougher part of stems and discard. Cut tender part of stem into small, bite-size pieces and keep separate from florets.
Heat 3 tbs oil in a pan and gently fry onion, garlic and broccoli stem pieces for 2 minutes. Add florets and 3-4 tablespoons water and simmer until tender but still textured - about 5 minutes. Season with salt and pepper, remove from heat and let cool.
To crumb the prawn cutlets, set up three plates: flour, beaten eggs and breadcrumbs. Dust each cutlet in flour, then dip in egg, then in crumbs. Heat remaining oil in a frypan until it just starts to smoke. Fry cutlets a few at a time. Drain on absorbent kitchen paper. Strain hot oil into a bowl, removing any crumbs. Reheat in frypan and fry capers until crisp. Serve cutlets on broccoli and scatter capers on top.