Prawn Cutlets and Sweet Chilli Sauce - Recipe by Guy Turland

Ingredients

16 large raw Tassal Aussie Tiger prawns, peeled and deveined (keep shells for the sauce)
2 cups Panko breadcrumbs
Rind of a lemon
1/2 cup corn flour or regular flour
1/2 tsp sea salt
1/2 tsp black pepper
3 beaten egg whites
Sea salt
Vegetable oil for deep frying

Sweet chilli sauce:

1 cup prawn shells
1 head of garlic cloves, peeled
6-8 chillies, roughly chopped
150 g fresh ginger, peeled and roughly chopped
2 double kaffir lime leaves, deveined
1 1/2 cups caster sugar
500 g honey
500mL water
Finely grated zest of 4 limes or lemons
1/2 cup rice vinegar
3 Tbs fish sauce
1 tsp soy sauce

Method

Butterfly prawns without cutting all the way through. Gently flatten with a rolling pin or wine bottle.

Mix breadcrumbs and lemon rind together, then transfer to a large plate or bowl. Mix salt and black pepper with flour, then transfer to a large plate or tray.

Lightly beat egg whites and transfer to a large plate or tray.

Dip each prawn in corn flour, then egg and finally in breadcrumbs.

In a saucepan or deep fryer, heat vegetable oil to 165 C.

Fry prawns until golden, flipping for even colour.

Drain on kitchen paper, season with salt while warm.

Sweet chilli sauce:

Toast prawn shells in a pot until coloured and fragrant, then add honey and simmer for 15 minutes. Strain.

Puree garlic, chillies, ginger and kaffir lime leaves.

Place the puree in a saucepan with infused honey, sugar, water, lime zest, rice vinegar, fish and soy sauce. Stir over medium heat until sugar and honey dissolve, then boil for 15-20 minutes until reduced by a third. Be cautious as it will bubble.

Spoon hot chilli jam into warm, sterilised jars, filling the neck. Seal with a metal screw lid.

Place prawn cutlets on a plate and served with chilli jam on side for dipping, or drizzled over.

Credits: Tassal

Photo Credits: Tassal