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For the Prawns

  • Prawn cutlets, butterflied 30 pc
  • Eggs 10 x
  • Milk, fresh 800 ml
  • Flour, plain 200 g
  • Bread Crumbs, (Panko) 500 g

For the Mayonnaise

To Finish

  • Coriander, leaves 50 g
  1. For the Prawns

    • Clean and butterfly the prawns.
    • Whisk the eggs with the milk and place into a bowl, in a separate bowl place the flour and the bread crumbs in another.
    • Firstly dip the prawns into the flour, shake off the excess and dip into the egg mix, finally place into the breadcrumbs.
    • Preheat the deep fryer (180 degrees Celsius) and cook the prawn cutlets until golden brown.
  2. For the Mayonnaise

    • Combine the HELLMANN’S Real Mayonnaise and KNORR Thai Sweet Chilli Sauce GF.
  3. To Finish

    • Arrange the prawns on a plate and place the sweet chilli mayonnaise into a side dish.
    • Garnish with the coriander.