Photo: Jennifer Soo
- 1kg of medium king prawns
- plain flour
- 2 well-beaten eggs
- bread crumbs seasoned with salt and pepper
- extra virgin olive oil
Shell 1kg of medium king prawns, leaving their tails on. Make a cut the length of each prawn's back and remove the digestive tract and any coloured material around it. Make another cut, a little deeper, so the prawn meat "butterflies" open. If the prawns are large, it may be necessary to flatten them gently with a wide-bladed knife.
To crumb the cutlets
Set up three flat plates in this order: one with plain flour, one with 2 well-beaten eggs and the last with bread crumbs seasoned with salt and pepper. Dust each cutlet in the flour, then dip in the egg and finally in the crumbs, pressing well.
Heat 2 cups of extra virgin olive oil in a wok or saucepan until it just starts to smoke. Fry the cutlets a few at a time, making sure the pan is not crowded. Drain on absorbent kitchen paper and serve hot with garlic mayonnaise.
- Main Ingredients - Shellfish
- Course - Lunch