Prawn Cutlets with Sweet Chilli Sauce

METHOD

Step 1

To prepare the prawns, butterfly each one without cutting all the way through. Gently flatten with a rolling pin or wine bottle.

Step 2

Heat the oil in a wok or large frying pan over high heat

Step 3

Mix breadcrumbs and lemon rind, then transfer to a large plate or bowl. Mix salt and black pepper with flour, then transfer to a large plate or tray. Lightly beat egg whites and transfer to a large plate or tray.

Step 4

Dip each prawn in corn flour, then egg, and finally in breadcrumbs.

Step 5

In a saucepan or deep fryer, heat vegetable oil to 160°C.

Step 6

Fry prawns until golden, flipping for even colour. Drain on paper towel, season with salt while warm.

Step 7

To prepare the sweet chilli sauce, toast prawn shells in a pot until coloured and fragrant, then add honey and simmer for 15 minutes. Strain.

Step 8

Puree garlic, chillies, ginger, and kaffir lime leaves. Place the puree in a saucepan with the infused honey, sugar, water, lime/lemon zest, rice vinegar, fish sauce, and soy sauce.

Step 9

Stir over medium heat until sugar and honey dissolve, then boil for 15-20 minutes until reduced by a third. Be cautious, as it will bubble.

Step 10

Spoon the hot chilli jam into warm sterilised jars, filling the neck. Seal with a metal screw lid.

Step 11

Place the prawn cutlets on a plate and serve with the desired amount of chilli jam on the side for dipping, or drizzled over.

Ingredients

16 large raw Tassal Tiger Prawns, peeled and deveined (keep the shells for the sauce)

2 cups panko breadcrumbs

Rind of one lemon

½ cup corn flour or regular flour

½ tsp sea salt

½ tsp black pepper

3 beaten egg whites

Sea salt

Vegetable oil for deep frying

Sweet Chilli Sauce:

1 cup prawn shells

1 garlic clove, peeled

6-8 chillies, roughly chopped

150g fresh ginger, peeled and roughly chopped

2 double kaffir lime leaves, deveined

1 ½ cups caster sugar

500g honey

500ml water

Finely grated zest of 4 limes/lemons

½ cup rice vinegar

3 tbsp fish sauce

1 tsp soy sauce

Recipe credit – Guy Turland