Prawns Entertaining

Lemon myrtle prawn cutlets with sriracha mayonnaise

Name: Lemon myrtle prawn cutlets with sriracha mayonnaise recipe
Yield: 4
Ingredients: 12 extra-large green prawns, peeled (tails intact), deveined, butterflied; Plain flour, to dust; 4 eggs, lightly beaten; Vegetable oil, to deep-fry; Sriracha mayonnaise, to serve; Lime halves, to serve; 125g breadcrumbs; 50.00 ml finely chopped lemon thyme; 20.00 ml ground lemon myrtle; Finely grated zest of 2 lemons; 1 tsp garlic powder; 1 tsp onion powder

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by Lucy Nunes

Delicious Team

Sep 30, 2024

Crunch into these incredibly satisfying prawn cutlets and taste the vibrant citrus flavour from the aromatic lemon myrtle. Ideal as a starter or even as a light main, this delicious seafood entree is perfect to share when you're entertaining or as a cosy weeknight snack.

12 extra-large green prawns, peeled (tails intact), deveined, butterflied
Plain flour, to dust
4 eggs, lightly beaten
Vegetable oil, to deep-fry
Sriracha mayonnaise, to serve
Lime halves, to serve

Lemon myrtle crumb

2 1/2 cups (125g) panko breadcrumbs
2 1/2 tbs finely chopped lemon thyme
1 tbs ground lemon myrtle
Finely grated zest of 2 lemons
1 tsp garlic powder
1 tsp onion powder

Method

1.

For the crumb, place all ingredients in a large bowl, season and toss to combine. Dust prawns in flour, shaking off excess. Dip into egg, then press into crumb. Arrange on a tray and chill for 5 minutes.
2.

Half-fill a deep-fryer or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). In four batches, deep-fry cutlets, turning halfway, for 4-5 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towel.
3.

Serve with sriracha mayonnaise and lime halves.