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Sify Home > Food > Nonvegrecipes > Ingredient > Prawn > Prawn Cutlets with Plum Sauce
Prawn Cutlets with Plum Sauce
By : Rehana Khambaty
Category : Prawn
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Remove heat and shells from prawns leaving tails intact.
  2. Reserve heads and shells to make stock.
  3. Stir prawns down the back and remove black veins.
  4. Continue the split without cutting right through.
  5. Open prawns out and flatten lightly with knife to make cutlets.
  6. Dip in egg white then coat with cornflour.
  7. Deep fry in hot oil for a few minutes until lightly coloured.
  8. To make plum sauce: bring plums and water to the boil and simmer for 5-8 minutes over low heat until just tender.
  9. Puree fruit in food processor or push through a fine sieve.
  10. Return to pan with brown sugar, tomato sauce and soya sauce.
  11. Boil until liquid is reduced for 1 � cups, stirring constantly.
  12. Stir arrowroot to a paste with a little water then add to sauce. Cook, stirring until thickened.
  13. Serve sauce in a bowl on a platter surrounded by prawn cutlets.
  14. Garnish with coriander.
1 kg - green king prawns
2 - egg whites, lightly beaten
� to 1/2 cup - cornflour
oil for deep frying

For Sauce:
500 g - ripe red plums, stoned
100 ml - water
1/3 to 1/2 cup - brown sugar, tightly packed
2 tbsp - tomato sauce
2 tbsp - soya sauce
1 to 2 tsp - arrowroot or cornflour
coriander or parsley for garnish

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