Prawn Cutlets with Plum Sauce
Method
- Remove heat and shells from prawns leaving tails intact.
- Reserve heads and shells to make stock.
- Stir prawns down the back and remove black veins.
- Continue the split without cutting right through.
- Open prawns out and flatten lightly with knife to make cutlets.
- Dip in egg white then coat with cornflour.
- Deep fry in hot oil for a few minutes until lightly coloured.
- To make plum sauce: bring plums and water to the boil and simmer for 5-8 minutes over low heat until just tender.
- Puree fruit in food processor or push through a fine sieve.
- Return to pan with brown sugar, tomato sauce and soya sauce.
- Boil until liquid is reduced for 1 � cups, stirring constantly.
- Stir arrowroot to a paste with a little water then add to sauce. Cook, stirring until thickened.
- Serve sauce in a bowl on a platter surrounded by prawn cutlets.
- Garnish with coriander.
Ingredients:
1 kg - green king prawns
2 - egg whites, lightly beaten
� to 1/2 cup - cornflour
oil for deep frying
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
RECIPES BY REHANA KHAMBATY
 |
|
|
|
|
