Potato-Crusted Prawn Cutlets with Yuzu Cocktail Aioli

Name: Potato-Crusted Prawn Cutlets with Yuzu Cocktail Aioli
Yield: 10
Ingredients: 2.0kg Prawn cutlets, large and thawed; 300.0g Cornflour; 6.0x Egg, whisked; 300.0g Knorr Professional Potato Flakes Gluten Free 4kg; 500.0g Hellmann's Real Aioli 10kg; 5.0g Tabasco sauce; 10.0g Worcestershire sauce; 75.0g Tomato sauce; 6.0g Yuzu, juice; 0.0n/a Lemon, wedges, to garnish; 0.0n/a Radicchio, leaves, to garnish; 0.0n/a Seaweed salt, to garnish

Potato-Crusted Prawn Cutlets with Yuzu Cocktail Aioli – Recipe

Golden, crispy and packed with flavour, this dish combines crunchy potato-coated prawns with a bright yuzu aioli for a contemporary twist on a crowd favourite.

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What you need

Prawn cutlets, large and thawed 2.0 kg
Cornflour 300.0 g
Egg, whisked 6.0 x
Knorr Professional Potato Flakes Gluten Free 4kg 300.0 g
Knorr Professional Potato Flakes Gluten Free 4kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Amazon AU

Unilever Food Solutions

Campbells

Free Sample
Hellmann's Real Aioli 10kg 500.0 g
Hellmann's Real Aioli 10kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

Unilever Food Solutions

Cadell Food Service

Free Sample
Tabasco sauce 5.0 g
Worcestershire sauce 10.0 g
Tomato sauce 75.0 g
Yuzu, juice 6.0 g
Lemon, wedges, to garnish
Radicchio, leaves, to garnish
Seaweed salt, to garnish

Seafood

Australian

Casual Dining

Cafe/Takeaway

Snacks & Sides

Share plates

Golden, crispy and packed with flavour, this dish combines crunchy potato-coated prawns with a bright yuzu aioli for a contemporary twist on a crowd favourite.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Prawn cutlets
- Crumb prawns by coating first in cornflour then egg and finally Knorr Potato Flakes. Fry in preheated oil at 170°C until golden brown and cooked through.
Yuzu cocktail aioli
- Combine Hellmann’s Real Aioli, Tabasco sauce, Worcestershire sauce, tomato sauce and yuzu in a bowl. Mix well until smooth and fully combined.
To serve
- Place the potato-crusted prawns on the plate and serve the yuzu cocktail aioli to the side. Accompany with lemon wedges and radicchio, then finish with a sprinkle of seaweed salt.