The 5 Best Ways To Fried Prawns To Add Delicious Crispy Texture
It a simple wondrous way to liven up an all time favourite. The hazelnut picada adds another dimension to the prawns.
Ingredients
Picada
- 2 slices one day old dry white bread or brown bread crusts removed
- 1/2 cup 50g Turkish hazelnuts, Lightly toasted
- 1/4 tsp salt
- 3 cloves garlic
Prawns
- 1/2 kg large white prawns (cleaned, with tails left on)
- 1 cup/ 125g flour
- 1 egg lightly beaten
- olive oil for deep frying
Marinade
- 1/2 tsp chilli powder
- 1/2 tsp salt
- 1/2 tsp garlic paste
- 1 tsp lime juice
Method
- Grind all ingredients for picado to the consistency of fine, slightly moist breadcrumbs
- Wash Prawns and dry completely on a kitchen towel
- combine ingredients for marinade, Mix in Prawns and marinade for 30 minutes
- Dust 1 prawn at a time with flour, Dip in eggs and coat with picada
- Place prwans on a flat plate, Cover with cling film and refrigerate for 30 minutes
- Heat oil in a kadhai vessel or deep frying pan and fry prawns in batches, Until Golden colour.Drain and place on kitchen paper to absorb excess oil
- serve Immediately with Garlic mayonnaise
Hope you like my recipe
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