Prawn Cutlets with Tartare Sauce

Preparation: 30 minutes + refrigeration time
Total Cooking Time: 10 minutes

Ingredients

• 24 raw medium king (large) prawns, shelled, tails intact
• 4 eggs
• 2 tablespoons soy sauce corn flour for coating dry breadcrumbs oil for deep frying

Tartare Sauce

• 1 cup mayonnaise
• 1 tablespoon grated onion
• 1 tablespoon capers chopped
• 1 tablespoon capers chopped
• 1 tablespoon gherkins, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh parsley dash Tabasco sauce

Procedure

1. To butterfly prawns, slit open down back, remove vein and flatten gently with hand.
2. Beat eggs and soy sauce in small bowl until combined. Dip prawns in cornflour, then in egg mixture and finely dried breadcrumbs. Refrigerate to firm up.
3. Heat oil in deep pan until moderately hot. Deep fry prawns in batches until lightly golden. Drain on paper towels; serve with tartare sauce and lemone wedges, if desired.
4. To Make a tartare sauce: Combined all ingredients in medium bowl. Cover and refrigerate until needed.