Butterfly Prawns

Butterfly Prawns (a.k.a butterfly shrimp or even golden fried shrimp) are a great starter. They are golden and crispy and taste so delicious. I'll make these when I have been busy all day and need a little extra something with dinner. Not every one wants to eat 100% healthy all the time. And this is definitely worth a few extra calories.

This recipe is even better than any take out you can get. Serve it with your favourite dipping sauce and you will never go back to getting them from your favourite restaurant again.

Preparation Time 20 minutes

Freeze Time 1 hour

Cook Time 20 minutes

Serves 4-6 ( as a starter)

Ingredients

500 grams prawns- washed, shelled and deveined.

1 teaspoon salt - divided

1/2 teaspoon paprika

1/2 teaspoon garlic powder

a squeeze of lemon juice

1/2 teaspoon black pepper

1 egg

2-3 tablespoons water

1 cup flour

panko breadcrumbs- to coat

oil for shallow frying

Instructions

1. Make sure all the prawns are shelled, deveined and washed properly. Pat them dry.

2. Slice them open and remove all traces of the vein. Flatten the prawn slightly with the blunt edge of the knife.

3. Sprinkle over 1/2 teaspoon salt, the paprika and garlic powder. Mix well. Add a squeeze of lemon and let them marinate for 15 minutes.

4. For the seasoned flour, combine the 1/2 teaspoon salt, black pepper and 1 cup flour. Mix it well and set it aside.

5. Whisk the egg until no streaks remain, but do not over beat it. Add 1/2 cup water and mix it through once more.

6. Now you want to begin by dredging the prawns in the seasoned flour, pressing them into the flour to make sure they are properly coated. Shake off any excess and dip them in the egg. Place them in the panko breadcrumbs and press them onto the prawns, making sure they are properly coated. Shake off any excess breadcrumbs.

7. Place the butterfly prawns on a lined baking tray and freeze them for 1 hour to ensure that they keep their shape once they are fried and the breadcrumbs won't fall off.

8. Heat oil for shallow frying to 170c. Fry the butterfly prawns for 5-10 minutes until golden brown and crispy. Remove them from the oil and place onto kitchen towel to blot off any excess oil.

9. Serve with garlic mayonnaise and sweet chilli sauce.