Crispy Prawns
Crispy prawns need only three coatings, a few minutes in hot oil and a sharp dip to be worth making at home. Plain flour helps the egg stick, and the panko crumbs give the crunch. The prawns cook in about two minutes a side in batches, so the whole thing is ready in 40 minutes. It serves four as a starter or a light dinner with chips or salad.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 430kcal
Getting a good crust on crispy prawns
The coating only sticks when the prawns are bone dry. Pat them with kitchen paper first, then follow the order: flour, egg, panko. Pressing the panko on firmly and chilling the tray for 10 minutes sets the crumbs so they stay on in the oil.
Keep the oil near 180°C. Too cool and the crumbs soak up oil instead of crisping, too hot and they burn before the prawns cook. Never leave hot oil unattended.
Crispy prawns: the method
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- Dry the prawns Tip the prawns onto a plate lined with kitchen paper and pat them very dry. Wet prawns make the coating slide off.
- Set up the coating Mix the flour, salt and pepper in one bowl. Put the beaten eggs in a second and the panko in a third.
- Coat Dip each prawn in the flour and shake off the excess, then the egg, letting it drip, and finally press it firmly into the panko. Lay them on a tray and chill for so the coating sets.
- Heat the oil Pour the oil into a deep frying pan, so it is about 1cm deep, and heat to 180°C. Without a thermometer, drop in a pinch of panko: it should sizzle and turn golden within 15–20 seconds.
- Fry Fry the prawns in 3 batches of about 8, for on each side, until golden brown and the flesh is pink and opaque all the way through. Turn them gently with tongs.
- Drain and serve Lift onto a wire rack set over kitchen paper, not a flat plate, and sprinkle with a pinch of salt. Serve at once with lemon wedges and sweet chilli sauce.
What to serve with them
Sweet chilli sauce, lemon wedges or a spoonful of mayonnaise are the classic dips. With chips and a green salad they make a light dinner, or serve them in small portions as a starter. For another way with prawns, try panko prawns with chilli mayo.
Eat them the day they are fried, because the coating loses its crunch when reheated.
Common problems and fixes for Crispy Prawns
- The coating falls off in the pan.
- The prawns were damp or not chilled. Pat them dry, coat them firmly, and give them the full 10 minutes in the fridge before frying.
- The prawns are greasy rather than crisp.
- The oil was not hot enough or the pan was crowded. Heat the oil to 180°C and fry only 8 prawns at once, letting the oil come back up to temperature between batches.
- The coating browns but the prawns are undercooked.
- The oil was too hot. Keep it near 180°C and fry for the full 2 minutes per side. The prawns should be pink and opaque with no grey, translucent patches.
Frequently asked questions about Crispy Prawns
How do I keep crispy prawns crunchy?
Drain them on a wire rack, not a plate, and serve straight away. Steam trapped under a lid or foil makes the coating soft.
Can I use frozen prawns?
Yes, but thaw them fully in the fridge overnight and pat them very dry. Extra moisture stops the flour from sticking.
Can I bake crispy prawns instead of frying?
Yes. Spray the coated prawns with oil, place them on a lined tray and bake at 220°C (200°C fan), gas 7 for 10–12 minutes, turning once. They will be less golden than fried ones.
Which oil is best for frying?
A neutral oil such as sunflower, vegetable or rapeseed. They cope with 180°C without burning.
How did you like the recipe?
4.6 / 5 · 8 ratings
