Crispy Crumbed Prawn Cutlets

Instructions

1. 1

   Butterfly each prawn by making a deep cut along the back without cutting all the way through. Press flat to create a cutlet shape.

2. 2

   Set up three shallow dishes: flour seasoned with salt and pepper in the first, beaten eggs in the second, and panko mixed with parmesan, garlic powder, and paprika in the third.

3. 3

   Pat prawns dry with paper towels. Dredge each prawn cutlet in flour, shaking off excess.

4. 4

   Dip floured prawns into beaten egg, allowing excess to drip off.

5. 5

   Press prawns firmly into the panko mixture, coating both sides thoroughly. Place on a plate and refrigerate for 10 minutes to help coating adhere.

6. 6

   Heat oil in a large frying pan to 180°C (350°F) - test with a breadcrumb; it should sizzle immediately.

7. 7

   Fry prawns in batches for 2-3 minutes per side until golden brown and crispy. Don't overcrowd the pan.

8. 8

   Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges.