12 people made this
These simple crumbed prawns are served with lemon wedges and tartare sauce for dipping.
1 kg green king prawns, peeled and deveined
1/3 cup plain flour
Pinch of black pepper
2 eggs, lightly beaten
1/3 cup fine dried breadcrumbs or finely crushed crackers
Vegetable oil, for deep-frying
Lime or lemon wedges, to serve
Extra time:15min ›
- Season the flour with pepper. Place the flour mixture and breadcrumbs on flat plates, and the beaten eggs in a shallow dish.
- Pat the prawns dry and coat them with the flour mixture. Dip them in the egg and roll in the breadcrumbs. Refrigerate the crumbed prawns for about 15 minutes to help the coating adhere.
- Pour the vegetable oil into a deep-fryer or a medium sized heavy-based saucepan to a depth of 5 cm. Heat the oil to 190 degrees C.
- Fry the prawns a few at a time until golden brown, about 2 minutes per side. Using a slotted spoon, remove the prawns and drain on paper towels. Serve with tartare sauce or wedges of lime or lemon.
I really liked this recipe. The breadcrumb coating was not too thick and very light. I think next time I might try a coconut coating.
- 15 Nov 2009
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