Recipes
Prawn toast inspired pork cutlet surf-and-turf, with a toasted oat crust.
A surf-and-turf twist inspired by prawn toast. Juicy pork cutlets are topped with a fragrant prawn and scallop mixture, finished with toasted oats, black sesame and seaweed for crunch, then served alongside a fresh leaf salad and a squeeze of lime.
Serves
2
Ingredients
For the pork cutlets
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2 pork cutlets (approximately 250g each)
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1 tbsp rapeseed oil
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Salt and freshly ground black pepper
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20g unsalted butter
For the scallop topping
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100g raw king prawns, finely chopped
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50g scallops, finely diced
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1 egg yolk
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1 small red chilli, finely chopped
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1 tbsp coriander, finely chopped
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Pinch of salt
For the toasted oat topping
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25g rolled oats (such as Wildfarmed porridge oats)
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1 tsp black sesame seeds
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1 tsp dried seaweed flakes, blitzed into a powder
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½ tsp togarashi seasoning
For the leaf salad
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1 baby gem lettuce, shredded
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4 radishes, finely sliced
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2 spring onions, finely sliced
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Small handful flat-leaf parsley leaves
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1 tbsp fennel
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Drizzle of chilli oil
To finish
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Zest of 1 lime
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Lime wedges, to serve
Method
Prepare the scallop topping.
In a bowl, combine the chopped prawns, scallops, chilli, coriander, egg yolk and a pinch of salt.
Mix until well combined, then chill in the fridge for at least 15 minutes. This makes the mixture easier to handle when topping the pork.
Make the oat topping.
Toast the oats until lightly golden, then mix with the black sesame seeds, seaweed powder and togarashi seasoning.
Set aside until needed.
Cook the pork.
Season one side of the pork cutlets with salt and pepper. Drizzle with a little oil.
Heat a frying pan over a medium heat. Place the pork cutlets into the pan, starting with the less-seasoned side facing down.
Cook for 3–4 minutes until golden brown underneath.
Add the topping.
Remove the pork cutlets from the pan. Spread the chilled prawn and scallop mixture generously and evenly over the cooked side.
Sprinkle the oat and sesame mix over the prawn mixture, pressing gently to coat.
Add the butter to the pan, return the pork to the pan with the prawn mixture facing up and begin basting over the top of the pork.
Continue cooking over a medium heat for 5–7 minutes, allowing the pork to cook and the topping to gently firm up while you baste.
The pork should reach a core temperature of 75°C. If the bottom of the pork is colouring too quickly, finish it in a preheated oven at 180°C fan until cooked through.
Prepare the salad.
Combine the baby gem, radish, spring onions and parsley.
Dress lightly with the fennel chilli oil.
Rest and serve.
Remove the pork from the pan and rest for 2 minutes.
Finish with lime zest and serve alongside the salad and lime wedges.
Chef's tip
The combination of toasted oats, black sesame and seaweed delivers the savoury crunch you would normally get from prawn toast, while keeping the dish light and full of texture.
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