Food Service

Crumbed Prawn Cutlets w/ Cucumber Raita

Pacwest Products:

Crumbed Prawn Cutlets

Prep Time:	10 minutes
Cook Time:	5 minutes

A cucumber raita with crumbed prawn cutlets is a simple, fast and labour light addition to menus that will suit most venues. This dish is ideal as a shared plate, starter or even as a main meal. Our cucumber yoghurt raita salad has the proportions inverted : a lot of cucumber and tomato with a smaller amount of yogurt dressing – which makes our raita a more substantial condiment. In fact, it presents closer to a ‘salad’ than a traditional raita!

INGREDIENTS

Pacific West Crumbed Prawn Cutlets
1 cup cherry or grape tomatoes, diced
1 cup plain, full-fat yogurt
1 garlic clove, peeled
1 tsp cumin seeds or black mustard seeds)
1/2 medium red onion, chopped
1/4 tsp granulated sugar
2 long, English-style cucumbers
2 tbs chopped coriander leaves, divided
2 tbs chopped mint leaves, divided
3cm piece of fresh ginger, peeled
Juice of half a lemon
Kosher salt to taste

INSTRUCTIONS

For the prawn cutlets

Deep fry 180c 3-4 minutes

For the cucumber yoghurt raita salad

Make the dressing by placing yogurt in a medium bowl and using a very fine grater to grate the garlic and ginger over it. Stir in sugar, lemon, seeds, half of the mint and coriander and season it with salt to taste. Set aside. Cut the cucumbers in half lengthwise, then each half three more times into long wedge-shaped pieces. Cut them into 3cm lengths on a diagonal. Combine tomatoes, onion cucumber and mix half of the dressing with the salad. Sprinkle with remaining mint and coriander and serve with extra yogurt dressing on the side.

PACIFIC WEST