You’ll Need
For the Prawn Cutlets
600g raw peeled king prawns, patted dry
2 spring onions, finely sliced
1 tsp light soy sauce
1 tsp cornflour
1/2 tsp white pepper
40g plain flour
2 eggs, beaten
100g panko breadcrumbs
Vegetable oil spray
For the Sandos
8 thick slices soft white bread
200g white cabbage, finely shredded
4 tbsp tonkatsu sauce
3 tbsp Kewpie mayonnaise
1 tsp rice vinegar
Optional but dangerous
Japanese pickles
Extra tonkatsu sauce
A cold lager
Method
Roughly chop two-thirds of the prawns and mince the rest to a sticky paste.
Mix all the prawns with the spring onions, soy sauce, cornflour and white pepper.
Shape into four bread-sized oblong cutlets and chill for 20 minutes.
Preheat your air fryer to 190°C.
Coat each cutlet in flour, beaten egg and panko, then spray lightly with oil.
Air fry in a single layer for 8-10 minutes, turning once, until crisp and golden.
Check the centres are opaque and have reached 63°C, then rest for 2 minutes.
Toss the cabbage with the rice vinegar and spread the bread with mayonnaise.
Build each sando with cabbage, a prawn cutlet and tonkatsu sauce, then trim and halve.