Crumbed prawns

    50 minutes

    These simple crumbed prawns are served with lemon wedges and tartare sauce for dipping.

    66 people made this

    Serves: 4 

    • 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
    • Tartare sauce
    • Lime or lemon wedges, to serve

    Preparation:15min  ›  Cook:20min  ›  Extra time:15min  ›  Ready in:50min 

    1. Season the flour with pepper. Place the flour mixture and breadcrumbs on flat plates, and the beaten eggs in a shallow dish.
    2. 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.
    3. 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.
    4. 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.

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    Reviews in English (1)


    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