dinner · dairy-free
Shrimp-toast pork schnitzel with plum sauce
A German schnitzel meets dim-sum shrimp toast: thin pork cutlets coated in a bouncy shrimp paste, then crumbed in sesame panko and fried.
- Time
- 75min
- Steps
- 7
Ingredients
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Allergens
Contains egg, wheat, soy, sesame and crustacean shellfish.
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Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Pound the pork between sheets of plastic to about 6 mm (1/4 in) thick. Season lightly with salt.
-
2
Pulse the shrimp, egg white, cornstarch, ginger, sesame oil, salt and white pepper to a sticky paste. Stir in the scallions.
-
3
Spread about 80 g of shrimp paste evenly over one side of each cutlet. Freeze on a tray for 30 minutes to firm up.
-
4
Mix the panko and sesame seeds. Dredge each cutlet in flour, then egg, then the panko, pressing gently.
-
5
Heat 1 cm oil in a large pan to 170°C (340°F). Fry shrimp side down first for 3-4 minutes until puffed and golden, flip and fry 3 minutes more.
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6
Simmer the plum jam, vinegar and soy for 2 minutes to make the sauce.
-
7
Drain the schnitzels on a rack, salt them and serve with plum sauce and lemon.
