Battered King Prawns

Name: Battered King Prawns
Prep time: 15 min
Cook time: 5 min
Yield: 2 to 4 servings
Cuisine: Fish & Chips
Ingredients: King Prawns — 400 g; Salt — ½ tsp; Black Pepper — ¼ tsp; Cayenne Pepper — ¼ tsp; Rice Vinegar — 60 ml; Flour — 150 g; Egg — 1; Baking Powder — 1 tsp; Vegetable Oil — 1 tbsp; Water — 120 ml; Hot Sauce — 2 tbsp; Oil — For frying

These incredible battered prawns feature succulent king prawns marinated in a tangy blend of spices and rice vinegar, then coated in a light, crispy batter infused with a touch of hot sauce. Fried to a golden, crunchy perfection without any breadcrumbs, these delicious morsels deliver a delightfully light and savoury seafood crunch that makes for an unforgettable treat.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 5 minutes

Servings: 2 to 4

Notes:

Marinating the prawns briefly in salt, black pepper, cayenne pepper, and rice vinegar infuses them with flavour and helps tenderise the meat before coating.

Adding a small amount of oil directly into the wet batter mixture is a secret technique that helps create an extra light and crispy exterior when fried.

The inclusion of a little Frank's Red Hot Sauce in the batter introduces a subtle, savoury tang and a hint of warmth without making the prawns overly spicy.

Fry the prawns in small batches in hot oil maintained at 175°C to prevent overcrowding and ensure they cook quickly and evenly without sticking together.

Because prawns cook very rapidly, keep a close eye on them during the frying process, removing them after just a minute to a minute and a half when they turn golden and crispy.

Marinate Prawns
Season the peeled and deveined king prawns with salt, black pepper, cayenne pepper, and rice vinegar, then toss well to combine and let rest briefly.

Make Batter
Whisk together the flour, egg, baking powder, a splash of oil, and water in a bowl until completely smooth, then stir in the hot sauce.

Coat Prawns
Add the marinated prawns directly into the batter bowl and mix thoroughly with your hands until every prawn is evenly and generously coated.

Fry
Drop the battered prawns in small batches into hot oil heated to 175°C and fry for 1 to 2 minutes until beautifully golden brown and crispy.

Drain and Serve
Remove the fried prawns with a slotted spoon, drain excess oil on paper towels, and serve hot.