Guys. Guys. I’ve been so excited to share this Crispy Fried Prawns recipe with you, you have no idea. I actually made this on the same day that I made the Peanut Butter & Chocolate Chunk Cookies, but I didn’t want to bombard you with 3 different recipes (yep, there’s another one coming!) on the one day. But this was my favourite out of them all, and I just can’t wait any longer to share it with you!
These Crispy Fried Prawns were amazing. Usually when I eat prawns (which is pretty rare, usually just on Christmas day) I can only eat a couple of them before I just can’t eat anymore. I know that sounds weird, but they just makes me feel a bit sick sometimes. However, with the coating, these were so good that I didn’t even stop to think about it – no slimy texture that messed with my head – just delicious, crispy prawns.
I didn’t make a sauce to go with these; my mum and her husband squeezed lemon over theirs and said that was amazing. However, I went with the sweet chilli sauce route, and I’ve never regretted anything less. You could also try this with tartare sauce or seafood sauce – seriously, anything would go!
Crispy Fried Prawns
Delicious prawns coated in homemade batter & fried to perfection.
Place prawns in a medium sized bowl, adding a pinch of sea salt & pepper on top of each layer before adding more prawns.
Whisk together the flour, cayenne pepper, 1 ½ tablespoons sea salt, 1 tablespoon pepper in a seperate bowl.
Heat the oil in a saucepan. I used a smaller saucepan so a smaller amount of oil could be used, yet still enough to have the prawns covered totally. See below for a list of methods to test whether your oil is hot enough for frying.
Combine the buttermilk and wholegrain mustard in another bowl, then pour over the prawns and mix them.
Use a slotted spoon to remove some of the prawns from the buttermilk, and put them in the flour mixture, using your hand to turn them, coating them evenly.
Put the coated prawns back on the slotted spoon, and slip them carefully into the oil. (Only do a couple at a time.) After a few seconds, they will be golden and crispy. Use the spoon to pick the prawns back up, and place them on a paper towel to absorb the oil.
Continue the above coating methods until all the prawns have been fried.
How to check if your oil is hot enough for frying (I did the second method.)
- Thermometer: This is the most sure-fire way to test your oil’s temperature. The ideal range here is between 325–375°F (162 - 190°C). Both instant-read and candy thermometers are going to give you the reading you’re looking for – just make sure they can handle the high temperatures.
- Drops of batter: If the dish you’re frying is coated with some sort of batter, a great way to test the oil is to drop a bit of the batter into the oil. If there isn’t any bubbling, then the oil isn’t ready. If it’s furiously bubbling and there is smoke, that’s too hot.
- Wooden spoon: Grab your wooden spoon and get ready for this awesome trick. Dip the handle-end of the spoon into the oil. Oil that’s ready for frying will bubble around the handle.
- Rice: Pick up a grain of rice and drop it into your hot oil. If the rice comes back to the top and starts cooking, your oil is hovering around 360°F (182°C), perfect for your food.
I hope you guys enjoyed this recipe. Please let me know if you tried it, it truly is to die for!