Food Service
Prawn Cutlets with a Pineapple Chutney
| Pacwest Products: |
Crumbed Prawn Cutlets
|
| Prep Time: | 10 minutes |
| Cook Time: | 5 minutes |
Our pineapple chutney is a great condiment to serve with a variety of fried seafoods. Here we pair with Pacific Wests crumbed prawn cutlets. The pineapple chutney can be scaled prior to service and will keep refrigerated for two days. In combination, this dish is ideal for events, entrees and part of a mixed seafood plate. Best suited for pubs, clubs and hotels.
INGREDIENTS
- Pacific West Prawn Cutlets
- 1 large pineapple
- 1 tsp salt
- 1 red onion thinly sliced into half rings
- 4 red chillies, seeded and finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp ginger juice
- 6 tbs lime juice
- 30 gm icing sugar to taste
INSTRUCTIONS
For the prawn cutlets
Deep fry 180C 2-3 minutes
For the pineapple chutney
Peel the pineapple. Rub the pineapple with salt and leave to sit for a few minutes in a colander to draw out some of the juices. Rinse then cut into 3 cm cubes and drain well on paper towels.
Mix all the ingredients in a bowl adding enough sugar, lime juice, pepper and salt to achieve a balance. Chill and serve
PACIFIC WEST
Crumbed Prawn Cutlets
Peeled tail on butterfly prawns are dipped in a lightly crispy breadcrumb. Once fried these golden delicate prawns have a beautiful up-market presentation.
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