Justine Schofield's Crumbed Prawn Cutlets & Peas

Justine Schofield's Crumbed Prawn Cutlets & Peas

Prep
25
Cooking time
10
Serves
4

Method

1. Using a small knife cut down the back of the prawn to butterfly half way through.

2. Bring a pot of salted water to the boil, add the peas and boil for 2 minutes. Stain and place in a food processor along with the cream, mint, Cobram Estate Classic Extra Virgin Olive Oil and lemon juice. Season with a little white pepper and pulse 6-8 times to form mushy peas. Reserve. This can be warmed up quickly in the microwave just before serving.

3. Form a production line - flour and a pinch of salt and white pepper in one shallow bowl, then the eggs whisked with a little water in another, and then breadcrumbs in another. Holding them by the tail, lightly flour each prawn. Now place in the egg wash, drain slightly and th en place in the crumbs. Coat well by pressing the crumbs all over the prawns. Repeat with remaining prawns, ensuring the tails are left exposed.

4. Heat a large frying pan, filled ⅓ of the way up with Cobram Estate Light Extra Virgin Olive Oil. Fry the crumbed prawns (in batches if need be) for 1 minute on each side or until golden brown. Once cooked, remove and drain on paper towelling. While the prawns are still hot season with a pinch of salt.

5. Serve with the mushy peas and an extra wedge of lemon.

Recipe thanks to Justine Schofield, Everyday Gourmet

Ingredients Chevron Icon

16 green prawns, peeled and deveined, tail left intact

1 cup of fine breadcrumbs

2 eggs

½ of cup flour

Salt and white pepper

600g frozen baby peas

4 sprigs mint, leaves picked

1 tbsp crème fraiche

Juice ½ lemon + extra for garnish

1 tbsp Cobram Estate Classic Extra Virgin Olive Oil

Cobram Light Extra Virgin Olive Oil, for shallow frying

product-photo
product-photo