Deep Fried Prawns
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Deep Fried Prawns Recipe
This deep-fried prawns recipe is one of the most popular dishes in this country. This is the first line of an email l received from my friend whom I asked to share a few recipe ideas. I am not surprised, because we have tested this recipe and the deep-friend prawns are flavorful, crisp, tender, and not as soggy as other deep-fried prawns recipes I have tried.
The secret to these perfectly crisp fried prawns lies in the beer batter that encloses the prawns in a snug-fitting surround. The beer yeast creates a leavening effect on the batter. One suggestion we have is that you prepare the beer batter well in advance, at least 1 hour. It allows the gluten in the flour to relax and the starch grains to swell, making the batter crispier. If you enjoy prawns, but you are in a bit of a hurry, then this sweet and sour prawns recipe might work well for you.
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Thank you and happy deep-fried prawns cooking.
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Recipe Info
Yield
Serves: 4
Nutrition
Cooking Times
Preparation
Ingredients
Directions
- Rinse the prawns thoroughly under cold running water and dry them on paper towels. Use kitchen scissors to cut along the curved back of the shell, then break away the shell using your fiingers. Remove the dar vein running along the back of the shirimp. Rinse the prawns again, and leave to dry on paper towel.
- Prepare the Batter
In a mixing bowl, add the flower, beer, egg yolks, oilm salt and a pinch of freshly ground black pepper. Stir with a wire whisk until well combined and free of lumps. Cover with plastic wrat and leave to stand at room temperature for at least 1 hour. - In a seperate bowl beat the egg whites until stiff and fold them into the batter and mix well.
- Prepare the prawns
Preheat the oven to 250°F (120°C) and heat the frying oil over moderate heat in a large frying. - Prepare a baking tray by lining it with baking paper.
- Fry the prawnss in batches. To do so, use a ladle spoon to scoop up spoonfuls of prawns at a time, then dip the prawnss in the beer batter until completely coated. Slowly lower the ladle spoon into the hot oil and cook the prawns for 3 to 4 minutes until golden brown. Tranfer to the prepared baking tray and keep warm in the preheated oven. Repeat until the remaining prawns are cooked. Serve at once. Enjoy!
Current Rating
5.00 from 7
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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.
Ross Newman
This recipe works well and the prawns taste great. I enjoy the suggestion of keeping the fried prawn ware on the baking plate. Good work. 5.00Respond to Comments
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Natalie Combrink
Very tasty prawn recipe. ❤️❤️ 5.00Respond to Comments
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Beulah Coetzer
This is a delicious prawns recipe. The homemade tartar sauce is also great. Thanks. 5.00Respond to Comments
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Simla Mathabe
Fantastic deep fried prawns recipe. 5.00Respond to Comments
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Cynthia Harding
These prawns are delicious and crispy and tender. This recipe is the best way I have found to cook prawns. Thanks for the suggestions. 5.00Respond to Comments
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