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500g medium king prawns |
Remove
heads and shell prawns, leaving their tails on. Make a cut the
length of each prawns back and remove vein and clean out any other
material around it. Make another cut, a little deeper, so that the
prawn meat "butterflies" open. To crumb the cutlets dust each cutlet
in the flour, then dip in the egg & milk mixture and finally in the
breadcrumbs seasoned with the chilli salt mix, pressing well. Heat
olive oil blend in a wok until it just starts to smoke. Fry the
cutlets a few at a time, making sure the pan is not over crowded.
Drain on absorbent kitchen paper and serve hot with lime aioli.
Fill your glasses with Viogner...and discover how good life can be!
serves 4 |