Crispy herb & parmesan prawn cutlets
SERVES 4 PREP + COOK TIME 40 MINS
500g uncooked peeled medium prawns, deveined, with tails on
¾ cup (110g) plain flour
1 egg, beaten lightly
1 cup (75g) panko breadcrumbs
½ cup (40g) finely grated Parmesan
1 tablespoon finely chopped fresh parsley
Vegetable oil, for deep-frying
Tartare sauce, lemon wedges, to serve
1 Butterfly the prawns by running a sharp knife down the back of each prawn almost all the way through.
2 Season flour. Dust prawns in flour, one at a time, shaking off excess. Dip into egg, then press into combined panko, parmesan and parsley. Place on a tray and refrigerate for 5 minutes.
3 Heat oil in a large saucepan over high heat until a pinch of crumbs sizzle as soon as they
