I am finally back in Singapore! So happy to be back, though at the back of my mind, I am still thinking about Filipino cuisines.
Anyway, this light snack of prawn cutlets (I can’t recall where I got this recipe from!) is really delicious and addictive. And because it’s quite small and can be gobbled up in a mouthful, a whole plate of it can disappear quite quickly, so be sure to make a lot of it if you want to serve them to more than a family of three.
I love that the taste of the prawn is light, with that tinge of salt and pepper. The rest of the taste comes from the sweetness of the prawn itself, so these prawns have got to be fresh from the market, otherwise you are going to end up with very tough, sad-tasting prawns which are not worth all these efforts and time to prepare at all.
- Tiger prawn: 500g
- Plain flour: 1/2 cup
- 5-spice powder: 1/3 tsp
- Salt: a pinch
- Ground blackpepper: a pinch
- Egg: 1, lightly beaten
- Breadcrumbs: 1 cup
- Oil: for deep-frying
- Egg mayonnaise: to serve
- Deshell and devein prawns, leaving tail intact.
- Using a knife, make a deep cut along the back of the prawns, making sure that the prawn is not sliced through into half. Use your palm to flatten the prawns.
- Combine plain flour with 5-spice powder, salt and blackpepper.
- Dust prawns in flour mixture. Dip in egg and coat evenly with breadcrumbs.
- Place in tray and chill 30min.
- Heat oil in wok for deep-frying.
- Place prawns in oil to deep-fry for about 2min till golden brown.
- Place on paper towel to drain out oil.
- Serve hot with mayonnaise.
15 prawns (2 – 3 persons as side dish)