Prawn cutlets

Recipe from: 18 February 2011
Preparation time: 0 mins
Cooking time: 15 mins
 
 
 

Ingredients

 
  • 24
    prawns
  • 2
    onions
  • 6
    cloves
    garlic
  • 2
    tsp
    chopped ginger
  • 2
    tsp
    chili powder
  • pinch
    SALT
  • tbsp
    flour
  • 3
    eggs
  • breadcrumbs
  • oil for frying
Servings: Change Serving
 
 

Method

 
Remove shells from prawns but keep the tails on.
Split prawns down the back and remove the vein.
Rinse well and dry.
Place on a flat surface and flatten prawns with a rolling pin or mallet very gently.
Make a paste with the onions, garlic, ginger, chilli and salt and smear over prawns.
Dust with flour and dip into the egg.
Roll in the breadcrumbs and fry in shallow oil on both sides.
Serve with a chutney or sauce.
 

Read more on: fish/seafood
 

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Chakalaka chicken

2012-02-06 10:57
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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