Prawn Cutlets
1 kg (2 lb) fresh prawns
pepper and salt
flour
water
oil or deep-frying
lemon wedges or cocktail sauce
The time-consuming part of making prawn cutlets is the preparation beforehand.
Cut or pull off heads. Shell, being careful not to remove tail. Split prawns
down back and devein. Wash and pat dry. Open prawns out and flatten, using the
flat side of a cleaver, a rolling pin or a broad-bladed knife. Season the prawns
with pepper and salt and refrigerate, covered, until ready to cook. Make a very
fresh batter of just plain flour, adding cold water slowly and beating until
you have a thin, runny batter, just like pancake batter. Heat oil in a deep
saucepan or fryer, which should be at least half full. Dip the prawns in the
batter and add to oil, a few at a time. The prawns come straight up to the surface,
and in a couple of minutes they are cooked. Drain well.
Serve straight away with lemon wedges or, as we do, a creamy, freshly made cocktail
sauce. Nothing to it -no secret batters, just very fresh batter, good prawns,
the best of cooking oil and cooked to order, not reheated.
Serves 4 as an entree, 2 as a main course.