Frying small prawns is a quick and easy process. Here's a simple recipe to help you achieve delicious fried prawns:
Ingredients:
- 500 grams of small prawns (peeled and deveined)
- 1 cup of all-purpose flour (or a mix of flour and cornstarch for extra crispiness)
- 1 teaspoon of salt
- 1 teaspoon of black pepper (or to taste)
- 1/2 teaspoon of paprika or cayenne pepper (optional for heat)
- Oil for frying (vegetable or canola oil works well)
- Lemon wedges (for serving)
Instructions:
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Prepare the Prawns:
- Rinse the small prawns under cold water and pat them dry with paper towels to remove excess moisture.
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Season the Flour:
- In a shallow bowl, mix the flour, salt, black pepper, and paprika (if using). This will create a seasoned coating for the prawns.
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Coat the Prawns:
- Dredge each prawn in the flour mixture, ensuring it is evenly coated. Shake off any excess flour.
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Heat the Oil:
- In a large frying pan or skillet, pour in enough oil to submerge the bottom of the pan (about 1/2 inch deep). Heat the oil over medium-high heat. To check if the oil is hot enough, drop a small piece of flour into the oil; it should sizzle immediately.
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Fry the Prawns:
- Carefully add the coated prawns to the hot oil in batches (do not overcrowd the pan). Fry for about 2-3 minutes on each side, or until they turn golden brown and crispy.
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Drain Excess Oil:
- Once fried, use a slotted spoon to transfer the prawns to a plate lined with paper towels to absorb any excess oil.
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Serve:
- Serve the fried prawns hot, with lemon wedges on the side for squeezing over the top. You can also pair them with dipping sauces if desired.
Tips:
- For extra flavor, you can marinate the prawns in a little lemon juice, garlic, or your favorite spices before coating them.
- If you prefer a gluten-free option, use a gluten-free flour blend or cornstarch instead of all-purpose flour.
- Keep an eye on the oil temperature; if it gets too hot, the prawns can burn quickly.
Enjoy your deliciously fried small prawns!