Prawns in Breadcrumbs
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Leaving the tail section intact provides a convenient handle for dipping during preparation and eating.
Breaded prawns can be arranged in a single layer on a baking tray and frozen solid, then stored in a freezer bag for up to 6 months to fry straight from frozen.
Maintaining the oil temperature at 175°C prevents the prawns from absorbing excess oil and becoming greasy.
Thaw and Peel Prawns
Place the frozen raw king prawns in a bowl of cold water for 10 minutes to thaw. Peel off the body shells, leaving the tails and final shell segments attached, then pat thoroughly dry with paper towels.
Prepare Breading Station
Set up three shallow bowls. In the first bowl, mix the plain flour with 1 teaspoon of seasoned pepper. In the second bowl, whisk the eggs with the water. In the third bowl, combine the panko breadcrumbs with ¼ teaspoon of seasoned pepper.
Dredge the Prawns
Holding each prawn by its tail, coat it thoroughly in the seasoned flour, shaking off any excess. Dip completely into the egg mixture, then press firmly into the panko breadcrumbs until evenly coated.
Deep-fry in Batches
Heat 3cm of vegetable oil in a deep pan or skillet to 175°C. Lower the breaded prawns into the hot oil in batches of 8 to 10 to avoid overcrowding, and fry for 2 to 2½ minutes until golden brown and cooked through.
Drain and Serve
Transfer the fried prawns to a wire rack set over paper towels to drain excess oil. Serve hot alongside cocktail dipping sauce.
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Ingredients
| King Prawns | 450g |
| Plain Flour | 45g |
| Seasoned Pepper | 1¼ tsp |
| Eggs | 2 |
| Water | 1 tbsp |
| Panko Breadcrumbs | 75g |
| Vegetable Oil | 500ml |
| Cocktail Sauce | 4 tbsp |
