Prawn Cutlets With Sweet Potatoes Wedges Recipe

Step 1: To begin making the Prawn Cutlets With Sweet Potatoes Wedges recipe, first shell medium king prawns, leaving their tails on

Step 2: Make a cut lengthwise of each prawn's back and remove the digestive tract

Step 3: Make another cut, a little deeper, so the prawn meat ‘butterflies’ open

Step 4: If the prawns are large, it may be necessary to flatten them gently with a wide-bladed knife

Step 5: To coat the cutlets, we will set up three flat plates with different mixture

Step 6: In the first plate, add plain flour with cornflour and flavour it with garlic powder and chilli powder

Step 7: Mix everything well

Step 8: In the second one, add 2 well-beaten eggs

Step 9: In the third one, add the bread crumbs and season it with salt and pepper

Step 10: Pour each cutlet in the flour, then dip in the egg and finally in the crumbs, pressing well

Step 11: Heat oil in deep frying pan and fry them on medium heat for 2 to 3 minutes until they turn golden brown

Step 12: They cook very quickly

Step 13: Once done, remove the prawns from the pan and put it on a tissue paper to absorb the extra oil

Step 14: The next step is to make the sweet potato wedges

Step 15: In a mixing bowl, toss the wedges with olive oil, paprika and season it with salt and pepper

Step 16: Arrange the potatoes in a single layer on a greased baking tray and bake them for 20 to 30 minutes at 200 C or until soft and lightly browned

Step 17: Serve Prawn Cutlets With Sweet Potatoes Wedges on its own for a weekend dinner or with Cottage Cheese Dip Recipe with Pepper and Olives as an appetiser in a party