Breaded Fried Prawns
These gorgeous crispy breaded fried prawns are not only a delight to your eyes but also a delight to your heart! Whenever we go to a seafood restaurant, first we


These gorgeous crispy breaded fried prawns are not only a delight to your eyes but also a delight to your heart! Whenever we go to a seafood restaurant, first we order our favorites, the creamy seafood soup and golden breaded fried prawns as our starters. I wanted to try this delicious dish at my home and it came out perfectly! So, I wanted to share this recipe with everyone!
Breaded Fried Prawns
In this recipe, I used frozen prawns. But if you use the fresh one, then peel the prawns keeping the tail intact. Then devein, wash and pat dry with a kitchen tissue and then season with salt and pepper. If you use frozen, thaw prawns properly then wash and pat dry with a kitchen tissue. In this recipe, I used homemade breadcrumbs. But you can use panko breadcrumbs. Serve hot these breaded fried prawns with tomato ketchup.
You may also like my other seafood recipes such as Golden Fried Prawns, Shrimp Stir Fry, Fish fry, Grilled Kingfish Steak, Prawn Fried Rice and Prawn Biryani.

Breaded Fried Prawns 2018-03-11 13:25:23

Serves 2 These gorgeous crispy fried prawns are not only a delight to your eyes but also a delight to your heart! Whenever we go to a seafood restaurant, first we order our favorites, the creamy seafood soup and golden breaded fried prawns as our starters. I wanted to try this delicious dish at my home and it came out perfectly! So, I wanted to share this recipe with everyone! Print Prep Time 00:10 Cook Time 00:10 Total Time 00:20
Prep Time 00:10 Cook Time 00:10 Total Time 00:20 Ingredients
- large sized prawns -250g, devained and tailed
- all-purpose flour -1/2 cup
- pepper powder -1/2 tsp
- salt -1/2 tsp, divided
- cayenne pepper -1/2 tsp
- italian herbs -1/4 tsp
- bread crumbs -1 cup
- salt -1/4 tsp
- lightly beaten egg -1
- a pinch of salt
- oil to deep fry Preparations
- First of all, in a wide bowl, mix the all-purpose flour, cayenne pepper, 1/4 tsp salt and Italian herbs well until combined and set aside for further use.
- Second, in another bowl, place the prawns and season with the remaining 1/4 tsp salt and pepper. Then place the lightly beaten egg with a pinch of salt in one bowl.
- Finally, place the bread crumbs and 1/4 tsp salt and mix well, until combined, in another bowl. How to fry
- Meanwhile, heat a deep pan with enough oil over medium heat.
- Now place the marinated prawns in the flour bowl and mix well until they are well coated with the flour.
- Then dip the prawns one by one into the egg mixture and finally into the breadcrumbs to coat.
- Fry a few at a time until golden brown. The frying time should take no longer than 4 mins, then remove with a slotted spoon and drain on paper towels before serving. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Breaded Fried Prawns
Serves 1
Prep Time: 00:10
Cook Time: 00:10
Total Time: 00:20
Ingredients
- 250g, devained and tailed large sized prawns
- 1/2 cup all-purpose flour
- 1/2 tsp pepper powder
- 1/2 tsp, divided salt
- 1/2 tsp cayenne pepper
- 1/4 tsp italian herbs
- 1 cup bread crumbs
- 1/4 tsp salt
- 1 lightly beaten egg
- a pinch of salt
- oil to deep fry
Instructions
- First of all, in a wide bowl, mix the all-purpose flour, cayenne pepper, 1/4 tsp salt and Italian herbs well until combined and set aside for further use.
- Second, in another bowl, place the prawns and season with the remaining 1/4 tsp salt and pepper. Then place the lightly beaten egg with a pinch of salt in one bowl.
- Finally, place the bread crumbs and 1/4 tsp salt and mix well, until combined, in another bowl.
- Meanwhile, heat a deep pan with enough oil over medium heat.
- Now place the marinated prawns in the flour bowl and mix well until they are well coated with the flour.
- Then dip the prawns one by one into the egg mixture and finally into the breadcrumbs to coat.
- Fry a few at a time until golden brown. The frying time should take no longer than 4 mins, then remove with a slotted spoon and drain on paper towels before serving.
By Santhi Therese
The Indian Claypot
