What You’ll Need - Serves 3-4
400g Peeled Medium Prawn Tails
150g Toasted Bread Crumbs
1 Cup Flour
Dried Chili Flakes
2 Tbs Minced Garlic
Salt & Pepper
Prep - 20 Minutes
Season the prawns with salt and pepper. Add garlic, chili flakes ( to taste) and the juice of the lemon. Combine and allow to marinade for 15 Minutes.
Crack the eggs into a bowl and season with salt and pepper. Place flour in a separate bowl and season the flour with salt and pepper as well. You want to make sure every aspect is seasoned so you don’t end up with bland prawns. Place the bread crumbs in a third bowl.
To coat the prawns, first start by dipping them in the flour, then into the eggs and finally in the bread crumbs.
Repeat this until you’ve coated all the prawns.
You can put them in the fridge to chill while you’re heating your oil for deep frying.
Let’s Get Cooking - 10 Minutes
Heat enough oil in a pan or sauce pan/pot to deep fry the prawns.
Once the oil is hot, add the prawns a batch at a time to make sure they cook evenly.
The prawns take no more than 2 minutes to cook so you just want to fry these until the coating is golden brown.
Drizzle more lemon juice onto the cooked prawns and serve with an aioli dip.