Prawn Cutlets with Tartare
Crisp, golden crumbed king prawns butterflied and fried until tender, served with a tangy homemade tartare sauce and lemon wedges.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Heavy-bottomed pot or deep fryer
- •Deep-fry thermometer
- •Three shallow bowls
- •Slotted spoon or wire spider
- •Paper towel-lined tray
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 32 g
- fibre
- 2 g
- protein
- 26 g
- calories
- 480 kcal
Instructions
- 1
Mix the mayonnaise, capers, gherkins, parsley, lemon juice, and a pinch of salt together in a small bowl.
- 2
Cover the tartare sauce and chill in the fridge until ready to serve.
- 3
Peel the prawns, leaving the tail segment intact, and discard the heads and shells.
- 4
Slit each prawn along the inner belly curve and press flat gently with your thumb to butterfly.
- 5
Set up three shallow bowls containing the plain flour, beaten eggs, and breadcrumbs.
- 6
Season the plain flour with half a teaspoon of sea salt and black pepper.
- 7
Holding each prawn by its tail, dust in flour, dip in beaten egg, and press firmly into breadcrumbs.
- 8
Heat the vegetable oil in a heavy pot over medium-high heat until it reaches 180°C.
- 9
Fry the prawns in small batches for 2 to 3 minutes until the crumb turns golden and crisp.
- 10
Lift out with a wire spider and drain on a paper towel-lined tray.
- 11
Season immediately with a pinch of sea salt and serve warm with cold tartare and lemon wedges.
Chef's tips
Leave the tail shells on so you have a natural handle when crumbing and dipping. Keep the oil temperature strictly around 180°C so the breadcrumb coating crisps quickly before the prawn meat overcooks.
Ingredient substitutions
- green king prawns → green banana prawns or large green tiger prawns
- fine breadcrumbs → panko breadcrumbs for a crunchier texture
- plain flour → gluten-free plain flour blend with gluten-free breadcrumbs
Storage
Cooked prawn cutlets are best eaten immediately, but leftovers can be kept in a sealed container in the fridge for up to one day.
Reheating
Reheat on a wire rack set over a baking tray in a 200°C oven for 6 to 8 minutes until crisp and hot.
Common mistakes to avoid
- •Overcooking the prawns, which makes the delicate seafood rubbery and dry.
- •Overcrowding the frying pot, which drops the oil temperature and makes the crumbs soggy and greasy.
Serving suggestions
Cooked Prawn Cutlets with Tartare?
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