With these prawn schnitzels, you get loads of zest, generous amounts of chunky fresh prawns coated in crispy panko – then the sharp sauce comes through with a bit of heat and smacks you in the face. Honestly, what more could you ask for?

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Prawn Schnitzel:
• 500g prawn meat
• ¼ clove garlic, minced
• 20g / ½ an egg white
• 60g thickened cream
• ½ red cayenne chilli, roughly chopped
• ½ green cayenne chilli, roughly chopped
• 1 lemon, zested
• salt and white pepper
• 100g plain flour
• 1 egg
• 200g panko
• canola oil for frying
• flake salt

Cocktail Sauce and Salad:
• 150g mayonnaise
• 60g ketchup
• 5g worcestershire sauce
• 10g fermented red hot sauce (or more to taste)
• 15g armagnac
• 15g horseradish paste
• ½ lemon, juiced
• ½ head iceberg lettuce


Fill a large pot or fryer no more than halfway with oil and heat to 170°C

In a food processor, puree 125 grams of the prawn meat with the garlic and egg white and blitz till smooth then slowly add cream being sure not to over blitz!

Cut the remaining 375 grams of prawn meat into 2cm chunks. Fold the diced prawn pieces through the farce along with chilli, lemon zest, salt and white pepper. Form into a schnitzel shape and place on a lined tray. Pop in the fridge for 30 minutes, or overnight, to firm up.

To make your schnitzel crumbing station, thoroughly whisk the eggs and place in a wide bowl. Place flour and panko into separate trays. To crumb, thoroughly coat your schnitzels in flour, then egg mix, then panko, ensuring to pat off all excess at each stage before proceeding to the next.

Whisk to combine all ingredients for the prawn cocktail sauce.

Cut iceberg lettuce in wedges. Soak the wedges in iced water for fifteen minutes to make them extra crispy. Drain thoroughly and whiz through a salad spinner.

Fry the crumbed schnitzels in the oil, turning at least once, until golden, 3-5 minutes. To test if the schnitzels are cooked, insert the tip of a thin metal skewer into the centre of the prawn meat for 3 seconds. If the prawn feels warm against your bottom lip, it’s cooked perfectly!

Drain over a rack lined with paper towel and season with flake salt. Serve with iceberg wedge sitting in a pool of the cocktail sauce – plus extra cocktail sauce on the side.

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