Prawn Cutlet

Ingredients

• 1 lb Large prawns, shell-on (About 12-16 large prawns)
• 0.5 tsp Black pepper, freshly ground
• 0.5 tsp Salt
• 1 tbsp Fresh parsley, finely minced (For seasoning the prawns)
• 1 tsp Fresh thyme, finely minced
• 2 large Egg yolks (Beaten)
• 0.5 cup All-purpose flour (For dredging)
• 3 tbsp Vegetable oil or butter (For frying)
• 0.25 cup Fresh parsley sprigs (For frying as garnish)
• 2 lbs Fresh tomatoes, halved (About 8-10 medium tomatoes)
• 1 cup Chicken or vegetable stock
• 1 leaf Bay leaf
• 2 sprigs Fresh thyme (For the sauce)
• 0.5 tsp Salt (For the sauce)
• 1 tbsp Arrowroot or cornstarch (For thickening)
• 1 tsp White wine vinegar or cider vinegar

Instructions

1. 1In a medium saucepan, combine the halved tomatoes, stock, bay leaf, thyme sprigs, and salt. Bring to a boil over medium-high heat, then reduce heat and simmer until tomatoes are completely broken down and soft.
2. 2Strain the tomato mixture through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard solids. Return the strained liquid to the saucepan. Mix the arrowroot with 2 tablespoons of cold water to make a slurry, then stir into the tomato liquid. Bring to a simmer, stirring constantly, until thickened. Stir in the vinegar. Keep warm over low heat.
3. 3Peel the prawns, removing the shells but leaving the tail section intact. Remove the heads if still attached. Devein the prawns by making a shallow cut along the back and removing the dark vein. Rinse under cold water and pat dry with paper towels.
4. 4Make a deeper cut along the back of each prawn, slicing almost but not completely through. Open the prawn like a book. Place between two sheets of plastic wrap or parchment paper and gently pound with a rolling pin or meat mallet until flattened to about 1/4-inch thickness. Be careful not to tear the flesh.
5. 5Arrange the flattened prawns on a plate. Sprinkle both sides with salt, black pepper, minced parsley, and minced thyme. Let stand to absorb the seasonings.
6. 6Beat the egg yolks in a shallow dish. Place the flour in another shallow dish. Brush each prawn on both sides with the beaten egg yolk, then dredge in flour, shaking off any excess. Place coated prawns on a clean plate.
7. 7Heat the oil or butter in a large skillet over medium heat (not high heat - the fire should be moderate). When hot but not smoking, add the prawns in a single layer, working in batches if necessary. Fry for 2-3 minutes on the first side until golden brown, then flip and fry for another 2-3 minutes on the second side until cooked through and golden. The prawns should be a rich light brown color. Transfer to a paper towel-lined plate.
8. 8Pat the parsley sprigs completely dry with paper towels. In the same skillet with the remaining oil (add a bit more if needed), carefully add the parsley sprigs. Fry for about 30 seconds to 1 minute until crisp but still bright green. Remove immediately and drain on paper towels.
9. 9Arrange the fried prawn cutlets on a serving platter. Garnish with the fried parsley. Serve immediately with the warm tomato gravy sauce on the side or drizzled over the prawns.