Prawn Cutlets with Sweet Potato Wedges Recipe
Overview
Prawn Cutlets with Sweet Potato Wedges is an irresistible combination of crispy, golden prawn cutlets paired with perfectly baked sweet potato wedges. This dish is a great choice for serving as an appetizer at your next house party or a delicious starter for a cozy weekend dinner. The crunch of the prawns, combined with the rich flavor of sweet potatoes, makes for an unforgettable culinary experience. Whether you’re hosting a gathering or simply indulging in a treat for yourself, this recipe will surely impress your guests with its vibrant flavors and delightful textures.
Cuisine:
Indian
Course:
Appetizer
Diet:
Non-Vegetarian
Ingredients:
For the Prawn Cutlets:
| Ingredient | Quantity |
|---|---|
| Prawns (medium-sized, shell-on, tail left on) | 500 grams |
| All-Purpose Flour (Maida) | 1 cup |
| Corn Flour | 2 tablespoons |
| Whole Eggs | 2 whole |
| Whole Wheat Bread Crumbs | 2 cups |
| Salt | As required |
| Black Pepper Powder | As required |
| Garlic Powder | As required |
| Red Chilli Powder | As required |
For the Sweet Potato Wedges:
| Ingredient | Quantity |
|---|---|
| Sweet Potatoes | 4, cut into thin strips |
| Extra Virgin Olive Oil | As required |
| Paprika Powder | 1 teaspoon |
| Salt | As required |
| Black Pepper Powder | 1/2 teaspoon |
Preparation Time:
10 minutes
Cooking Time:
60 minutes
Instructions:
Step 1: Preparing the Prawns for the Cutlets
- Shell the Prawns: Start by removing the shells of the medium-sized king prawns while leaving the tails intact. Make a lengthwise incision along the back of each prawn to remove the digestive tract.
- Butterfly the Prawns: To create a more even texture when frying, make a deeper cut in each prawn to butterfly it open. If the prawns are large, gently flatten them using a wide-bladed knife. This will help them cook uniformly and become crispy.
Step 2: Coating the Prawns
- Set Up the Coating Stations: Arrange three flat plates for the coating process:
- Plate 1: Add the all-purpose flour, corn flour, garlic powder, and red chilli powder. Mix well to combine and evenly season.
- Plate 2: Beat the whole eggs in a bowl until smooth.
- Plate 3: Place the whole wheat bread crumbs, and season them with salt and black pepper powder.
- Coat the Prawns: Dredge each prawn in the flour mixture, making sure to coat it evenly. Next, dip it into the beaten eggs, followed by the bread crumbs. Press gently to ensure the crumbs adhere well.
Step 3: Frying the Prawns
- Heat Oil: Heat enough oil in a deep frying pan over medium heat for frying. Once hot, gently drop the coated prawns into the oil.
- Fry the Prawns: Fry the prawn cutlets for 2 to 3 minutes, or until they turn golden brown and crispy. The prawns cook quickly, so keep an eye on them to avoid overcooking.
- Drain Excess Oil: Once fried, remove the prawns from the oil and place them on a paper towel-lined plate to absorb any excess oil.
Step 4: Preparing the Sweet Potato Wedges
- Prepare the Wedges: In a large mixing bowl, toss the sweet potato strips with extra virgin olive oil, paprika powder, salt, and black pepper powder. Make sure each wedge is evenly coated with the seasoning.
- Arrange on a Baking Tray: Preheat the oven to 200°C (400°F). Line a greased baking tray with the seasoned sweet potato wedges, arranging them in a single layer for even cooking.
- Bake the Wedges: Bake the sweet potato wedges for 20 to 30 minutes, or until they are soft inside and lightly browned on the outside. For extra crispiness, flip the wedges halfway through the baking time.
Step 5: Serving
Serve the crispy prawn cutlets alongside the tender sweet potato wedges. This dish is perfect on its own for a weekend dinner, but it also pairs beautifully with a dip such as Cottage Cheese Dip with Pepper and Olives for an added burst of flavor. Whether you’re hosting a party or enjoying a quiet evening, Prawn Cutlets with Sweet Potato Wedges will surely be a hit!
Tips:
- Prawns: Ensure the prawns are fresh for the best flavor. You can also adjust the size of the prawns based on availability, but medium-sized prawns are ideal for this recipe.
- Sweet Potato Wedges: For extra flavor, try adding a dash of cayenne pepper or a squeeze of lemon juice after baking the wedges.
- Coating: If you prefer a lighter coating, reduce the amount of bread crumbs, or substitute them with panko breadcrumbs for an even crispier texture.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 45 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sodium | 350 mg |
This recipe for Prawn Cutlets with Sweet Potato Wedges combines the perfect balance of crunchy and soft textures, making it a delightful and satisfying appetizer that will leave your guests craving more.
