Ingredients:

  • 1 lb (450g) raw prawns, peeled, deveined, and finely chopped
  • 2 cups (280g) cauliflower, finely grated or pulsed in a food processor
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • ½ cup (65g) cornstarch
  • 2 eggs (100ml), beaten with a pinch of salt
  • 1 ½ cups (150g) Panko breadcrumbs
  • ¼ cup (30g) grated Parmesan cheese
  • neutral oil, for frying

Instructions:

  1. Squeeze the grated cauliflower in a clean kitchen towel to remove excess water to prevent the cutlets from becoming soggy.
  2. In a large bowl, fold together the chopped prawns, dried cauliflower, beaten egg, minced garlic, salt, pepper, and lemon juice.
  3. Shape the mixture into small, uniform patties approximately 2 inches wide, pressing firmly to ensure they are compact.
  4. Prepare a dredging station with three shallow bowls: one containing cornstarch, one with beaten eggs, and one with the mixture of Panko breadcrumbs and grated Parmesan cheese.
  5. Dredge each patty in cornstarch (shaking off excess), dip into the egg wash, and press firmly into the Panko-Parmesan mixture until fully enveloped.
  6. Place the breaded cutlets in the refrigerator for 10 minutes to set the crust.
  7. Pour neutral oil into a skillet to a depth of ¼ inch and heat to 350°F (175°C).
  8. Fry the patties for 3–4 minutes per side until they reach a deep mahogany-gold color and the prawns are opaque.
  9. Transfer the finished cutlets immediately to a wire cooling rack to maintain the crispness of the crust.