Crunchy golden fried praws and homemade sweet chilli sauce – a match made in heaven!. Guy Turland’s Tassal Prawn Cutlet with Sweet Chilli Sauce recipe is a dish that promises to leave you craving for more. Guy’s recipe brings together the succulent, juicy goodness of Tassal Aussie Tiger Prawns and the spicy, sweet complexity of homemade sweet chilli sauce, creating a harmonious balance that’s hard to resist. Perfect for any occasion, whether a cozy family dinner or a lavish dinner party, this recipe is not just a meal; it’s an experience. The detailed steps, from butterflying the prawns to crafting the chilli sauce from scratch, are designed to immerse you in the joy of cooking, turning simple ingredients into a stunning dish that stands as a testament to creativity and flavor. So, gather your ingredients and let’s embark on a culinary adventure with Guy Turland that’s sure to elevate your cooking repertoire.
Ingredients
16 large raw Tassal Aussie Tiger Prawns, peeled and deveined (keep the shells for the sauce) 2 cups panko breadcrumbs Rind of one 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 150g fresh ginger, peeled and roughly chopped 2 double kaffir lime leaves, deveined 1 1⁄2 cups caster sugar 500g honey 500ml water Finely grated zest of 4 limes/lemons 1⁄2 cup rice vinegar 3 tbsp fish sauce 1 tsp soy sauce
Method
To prepare the prawns, butterfly each one without cutting all the way through. Gently flatten with a rolling pin or wine bottle.
Mix breadcrumbs and lemon rind, 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 color.
Drain on kitchen paper, season with salt while warm.
To prepare the sweet chilli sauce, toast prawn shells in a pot until colored 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 the infused honey, sugar, water, lime/lemon zest, rice vinegar, fish sauce, 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 the hot chilli jam into warm sterilized jars, filling the neck. Seal with a metal screw lid.
Place the prawn cutlets on a plate and serve with the desired amount of chilli jam on the side for dipping, or drizzled over.
Crunchy golden fried praws and homemade sweet chilli sauce – a match made in heaven!. Guy Turland’s Tassal Prawn Cutlet with Sweet Chilli Sauce recipe is a dish that promises to leave you craving for more. Guy’s recipe brings together the succulent, juicy goodness of Tassal Aussie Tiger Prawns and the spicy, sweet complexity of homemade sweet chilli sauce, creating a harmonious balance that’s hard to resist. Perfect for any occasion, whether a cozy family dinner or a lavish dinner party, this recipe is not just a meal; it’s an experience. The detailed steps, from butterflying the prawns to crafting the chilli sauce from scratch, are designed to immerse you in the joy of cooking, turning simple ingredients into a stunning dish that stands as a testament to creativity and flavor. So, gather your ingredients and let’s embark on a culinary adventure with Guy Turland that’s sure to elevate your cooking repertoire.
Ingredients
16 large raw Tassal Aussie Tiger Prawns, peeled and deveined (keep the shells for the sauce)
2 cups panko breadcrumbs
Rind of one 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
150g fresh ginger, peeled
and roughly chopped
2 double kaffir lime leaves, deveined
1 1⁄2 cups caster sugar
500g honey
500ml water
Finely grated zest of 4 limes/lemons
1⁄2 cup rice vinegar
3 tbsp fish sauce
1 tsp soy sauce
Method
way through. Gently flatten with a rolling pin or wine bottle.
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.
and fragrant, then add honey and simmer for 15 minutes. Strain.
lime/lemon zest, rice vinegar, fish sauce, and soy sauce.
20 minutes until reduced by a third. Be cautious, as it will bubble.
the neck. Seal with a metal screw lid.
amount of chilli jam on the side for dipping, or drizzled over.
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