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19 December 2012,02:45 by
D.Sumithra

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CRUMBED KING PRAWN CUTLETS

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Shell and devein prawns, leaving tail intact. Cut each prawn lengthways half way through from deveined side.
  • Place cut side down and press gently with hand to form a butterfly-shaped cutlet.
  • Combine eggs with sherry, coat prawns with corn flour, shaking off excess flour. Dip into egg then coat evenly with breadcrumbs.
  • Deep-fry in hot oil 3 minutes until golden. Drain on absorbent kitchen paper.
  • To make dip warm plum sauce, stir in wine and serve in dip sauce bowl.
  • Serve hot with plum sauce dip and lemon wedges.

INGREDIENTS

  • 20 green (uncooked) king prawns
  • 4 eggs, beaten
  • 4 tablespoons dry sherry
  • 5 tablespoons seasoned corn flour
  • Fine dry bread crumbs
  • 500 ml Cooking oil
  • 2 lemon cut in eights

Plum sauce dip

  • 4 tablespoons plum sauce
  • 4 teaspoons ginger wine

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