Prawn Cutlets:

  • Prawns, deshelled 30.0 pc
  • Eggs 10.0 x
  • Fresh milk 800.0 ml
  • Plain flour 200.0 g
  • Panko breadcrumbs 500.0 g

Dipping Sauce:

To Serve:

  • Coriander leaves 50.0 g
  1. Prawn Cutlets:

    • Clean and butterfly the prawns.
    • Whisk together the eggs and milk in one bowl. In separate bowls, prepare the plain flour and panko breadcrumbs.
    • Firstly, dip the prawns into the flour. Shake off the excess, then dip into the egg mixture, and lastly coat in breadcrumbs.
    • Preheat the deep fryer to 180 degree Celsius and fry the prawn cutlets until golden brown.
  2. Dipping Sauce:

    • Combine Hellmann's Real Mayonnaise and Knorr Thai Sweet Chilli Sauce.
  3. To Serve:

    • Plate the prawn cutlets with the dipping sauce in a side dish. Garnish with coriander leaves.