This is my families version of party food. I have been to so many parties growing up where crumbed prawns were served. They are great for parties, they are bite size, crisp and delicious.
Now I didn't often make this at home, I don't know why, as I love them, I just forgot to make them, I guess. But recently I was at a family party and my daughter had crumbed prawns and the next day she told me I need to make crumbed prawns. So I did.
She doesn't actually love prawns, but she loves crumbed prawns, the rest of us do to.
Now for this, if you don't want to buy fresh raw prawns and you hate having to peel them, just buy frozen peeled prawns, I always have them in my freezer and for this, they work just as well and save a lot of time.
I have stated amounts for flour and breadcrumbs, but just have a little extra on hand, just in case you need it. And the breadcrumbs although you can use other types of breadcrumbs, for me, it has to be panko.
These are delicious, crispy perfect finger food for parties, they need to be tried. Soon.
Now I didn't often make this at home, I don't know why, as I love them, I just forgot to make them, I guess. But recently I was at a family party and my daughter had crumbed prawns and the next day she told me I need to make crumbed prawns. So I did.
She doesn't actually love prawns, but she loves crumbed prawns, the rest of us do to.
Now for this, if you don't want to buy fresh raw prawns and you hate having to peel them, just buy frozen peeled prawns, I always have them in my freezer and for this, they work just as well and save a lot of time.
I have stated amounts for flour and breadcrumbs, but just have a little extra on hand, just in case you need it. And the breadcrumbs although you can use other types of breadcrumbs, for me, it has to be panko.
These are delicious, crispy perfect finger food for parties, they need to be tried. Soon.
Recipe
Makes 24
24 raw king prawns
3/4 cup plain flour
2 eggs
2 tablespoons milk
2-3 cups panko breadcrumbs
vegetable or peanut oil, for deep-frying
Tartare Sauce:
250g mayonnaise (Thomy brand)
2 teaspoons Dijon mustard
45g capers, finely chopped
30g dill pickles (gherkins), finely chopped
2 tablespoons finely chopped dill (optional)
fine sea salt, for sprinkling
lemon wedges, to serve
Peel the prawns, leaving the tails attached. Take a small sharp knife and cut a line along the back of each prawn, where you can see the digestive tract – from the tail end to the head end. Make sure you don’t cut right through the prawn – just three-quarters of the way. Remove the digestive tract and discard.
Use your fingers to open the prawns up from the incision and flatten them down.
Prepare three bowls, one of well-seasoned flour, one with beaten eggs and milk and one with breadcrumbs.
Individually dip the prawns in the flour, shaking off any excess. Dip into the egg mixture, allowing any excess egg to drip back into the bowl, then cover with the breadcrumbs, pressing down lightly to help them adhere.
Place on a tray lined with baking paper. Repeat with all the prawns. If not frying straight away, cover with plastic wrap and place in the refrigerator.
Tartare Sauce: In a small bowl add the mayonnaise, mustard, capers, gherkins and dill (if using). Mix until combined, and your done. Too easy.
When ready to cook, one-third fill a deep-fryer or large heavy-based saucepan with oil and heat to 170°C, or until a cube of bread dropped into the oil turns golden brown in 20 seconds. Cook the prawns in batches for 2 minutes, or until golden and just cooked through. Drain on paper towel and sprinkle with fine sea salt.
Serve with lemon wedges, and tartare sauce.
24 raw king prawns
3/4 cup plain flour
2 eggs
2 tablespoons milk
2-3 cups panko breadcrumbs
vegetable or peanut oil, for deep-frying
Tartare Sauce:
250g mayonnaise (Thomy brand)
2 teaspoons Dijon mustard
45g capers, finely chopped
30g dill pickles (gherkins), finely chopped
2 tablespoons finely chopped dill (optional)
fine sea salt, for sprinkling
lemon wedges, to serve
Peel the prawns, leaving the tails attached. Take a small sharp knife and cut a line along the back of each prawn, where you can see the digestive tract – from the tail end to the head end. Make sure you don’t cut right through the prawn – just three-quarters of the way. Remove the digestive tract and discard.
Use your fingers to open the prawns up from the incision and flatten them down.
Prepare three bowls, one of well-seasoned flour, one with beaten eggs and milk and one with breadcrumbs.
Individually dip the prawns in the flour, shaking off any excess. Dip into the egg mixture, allowing any excess egg to drip back into the bowl, then cover with the breadcrumbs, pressing down lightly to help them adhere.
Place on a tray lined with baking paper. Repeat with all the prawns. If not frying straight away, cover with plastic wrap and place in the refrigerator.
Tartare Sauce: In a small bowl add the mayonnaise, mustard, capers, gherkins and dill (if using). Mix until combined, and your done. Too easy.
When ready to cook, one-third fill a deep-fryer or large heavy-based saucepan with oil and heat to 170°C, or until a cube of bread dropped into the oil turns golden brown in 20 seconds. Cook the prawns in batches for 2 minutes, or until golden and just cooked through. Drain on paper towel and sprinkle with fine sea salt.
Serve with lemon wedges, and tartare sauce.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060702132868/
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