Prawn Cutlet

I love the Prawn Cutlet Burger from MOS burger. Each time I eat it, Ill try to figure out whats in there. I never succeed (because Im not the Remy, the Chef Mouse ... *giggle*).

My version is not as good but it will do. I shouldnt complain since the guys at home love it. Just that, I have been doing this for so long I think I should be thinking of ways to improvise it. Yeah, Ill do it the next time I do this. For the meantime, the family is still having the original WokkingMums Prawn Cutlet. *giggle*

Ingredients:

• 750g Prawns, small prawns is fine here. Its cheaper too.
• 1 egg, beaten
• Cornflour for dusting
• Breadcrumbs
• Oil for frying

Seasonings:

• 1/2 teaspoon Light Soy Sauce
• 1/2 teaspoon Sesame Seed Oil
• 1 teaspoon Chinese Cooking Wine
• a dash of salt and pepper each

How to do it:

1. Shell prawns and devein.
2. Season the prawns.
3. Mince 2/3 of the prawns with a blender or chopper.
4. Dice the remaining prawns.
5. Wet both your hands (so the paste will not stick to your hands).
6. Scoop about 2 tablespoon of prawn paste to you palm.
7. Press in some diced prawns in it.
8. Shape it and dust with cornflour.
9. Wash with egg and coat it with breadcrumbs.
10. Deep fry till it turns golden brown.
11. Drain on paper towels.
12. Serve with your preferred dipping sauce.

• Click HERE for printer-friendly version of an original recipe.

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Cheese Stuffed Pork Cutlet 芝士炸猪扒

This is the second dish that I prepared last Friday that I will be sharing the recipe.



In fact this, like the Pork and Vegetable Stew, is my old recipe which Im trying to improve. Now the pork tasted better and you can fry it on its own without cheese stuffed in it.

Ingredients:

• 250g Lean Pork, about 6 slices


• 3 slices Cheese, 1 for each Cutlet


• 1 Egg, beaten


• Plain Flour for dusting


• Breadcrumbs for coating


• Oil for deep frying

Seasonings:

• 1/2 teaspoon Garlic Powder


• 2 tablespoon Light Soy Sauce


• 1/2 tablespoon Mirin


• 1/2 tablespoon Sake or Chinese Cooking Wine


• 1/2 teaspoon Ginger Juice


• a dash of Ground Black Pepper

How to do it:

1. Pat meat dry with paper towel.


2. Tenderise and flatten the meat on both side with a meat mallet till the meat expand and thin.


3. Marinate the meat with seasonings for at least half an hour.


4. Cut cheese into half or to size to fit inside the meat. Keep the cheese away from the
   side as it will melt and sip through the meat when you fry.


5. Cover with another piece of meat.


6. Dust with flour.


7. Dip in beaten egg.


8. Coat well with breadcrumbs.


9. Deep fry till it turn golden brown.


10. Serve immediately, here with BBQ sauce.

Note:

• If you prefer more cheese, you can add another half a slice. I use 1 1/2 slices for my cutlet.


• Although we want to get the meat thin, try to be careful not to over do it till its too thin as it may tear during frying causing the cheese to oozes out.


• If you would like to make plain pork cutlet without the cheese, just skip steps 4 and 5.

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