Air fryer recipe · Mains
Prawn Cutlet
Butterflied prawns in a light crumb coat, air crisped.
- 25 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 125kcal
- 16.3 gprotein
- 10.7 gcarbs
- 1.8 gfat
- 0.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- prawns400 g
- ginger garlic paste1 tbsp
- lemon1
- green chilli2
- egg1
- breadcrumbs1 cup
Method
Prep the prawns
Peel and devein the prawns, leaving the tails on. Slit along the backs and press them flat to butterfly, which helps them cook evenly and gives a bigger, flatter cutlet to coat.
Marinate
Rub the prawns with the ginger garlic paste, lemon juice, chopped green chilli and salt. Rest for 10 min so the flavours soak in and the lemon firms up the flesh a little before coating.
Coat
Dip each prawn in the beaten egg, then press it into the breadcrumbs to coat evenly on both sides. A full, even crumb layer crisps into a golden shell and keeps the prawn juicy inside.
Spray
Mist both sides lightly with oil and lay the prawns in a single layer with a little space between them. A thin film of oil is what turns the crumb coat crisp and golden without deep frying.
Air fry
Air fry at 190°C for 10 min, turning once, until the coating is golden and the prawns are pink and opaque right through. Pink, firm flesh with no grey patches is the sign they are cooked.
