Ebi Katsu (Breaded King Prawn Cutlets) with Tartare Sauce
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 40 g plain flour
- 2 egg, beaten
- 100 g panko breadcrumbs
- 250 ml vegetable oil
- 4 tbsp mayonnaise
- 2 gherkins
- 1 lemon, juiced
- 250 g white cabbage, finely shredded
Method
- 1
Pat the prawns dry, season and flatten each slightly with the side of a knife so they cook evenly.
- 2
Coat each prawn in the plain flour, then the beaten egg, then press firmly into the panko breadcrumbs.
- 3
Heat the vegetable oil in a large frying pan to about 1cm deep over a medium-high heat. Fry the prawns for 2-3 minutes each side until golden and pink and cooked through.
- 4
Drain on kitchen paper.
- 5
Finely chop the gherkins and mix with the mayonnaise and lemon juice to make the tartare sauce.
- 6
Serve the prawn cutlets with the shredded cabbage and tartare sauce.
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