500g medium king prawns
heads and shell prawns, leaving their tails on. Make a cut the
length of each prawns back and remove vein and clean out any other
material around it. Make another cut, a little deeper, so that the
prawn meat "butterflies" open. To crumb the cutlets dust each cutlet
in the flour, then dip in the egg & milk mixture and finally in the
breadcrumbs seasoned with the chilli salt mix, pressing well. Heat
olive oil blend in a wok until it just starts to smoke. Fry the
cutlets a few at a time, making sure the pan is not over crowded.
Drain on absorbent kitchen paper and serve hot with lime aioli.
Fill your glasses with Viogner...and discover how good life can be!