Lupin Crumbed Prawn Cutlets.
Prep time 60 mins. Cook time 15 mins Serves 6 (GF)
- 24 Raw king prawns
- 100g Lupin flake
- 75g rice flour
- 2 eggs lightly beaten
- 1tsp lemon zest
- 2tbsp chopped parsley
- Salt & Pepper to taste
- Oil for frying
- Lemon wedges to serve
Peel the prawns, leaving the tails attached. Take a small sharp knife and cut a line along the back of each prawn, where you can see the digestive tract – from the tail end to the head end. Remove the digestive tract and discard.
Use your fingers to open the prawns up from the incision and flatten them down
Prepare three bowls, one of well-seasoned rice flour, one with beaten eggs and one with lupin flake mixed with lemon zest and parsley.
Individually dip the prawns in the flour, shaking off any excess. Dip into the egg, allowing any excess egg to drip back into the bowl, then cover with the lupin flake, pressing down lightly to help them adhere. Place on a tray lined with baking paper. Repeat with all the prawns, then cover with plastic wrap and chill for at least 40 mins.
Just before you are ready to serve, shallow fry the cutlets in a little oil on medium to high heat. The crumb should be golden brown.
To finish, season again and drizzle with the reserved lemon juice and serve with lemon wedges.
Delicious when served with Lupin Skordalia