If you love prawns then you will love this recipe for these crispy chilli ginger prawns. They’re made with panko breadcrumbs which gives them the perfect crispiness.
The recipe is quick, easy and simply involves dipping the prawns in a seasoned batter then coating them in the breadcrumbs. They are then cooked until they're golden and crispy.
Many recipes for crispy prawns tend to use eggs to help bind the breadcrumbs to the prawns but I find it can successfully be done with or without them. I sometimes use eggs when making crispy prawns but for this particular recipe, I prefer not to.
These crispy prawns can be served as a finger food for parties and also as a snack with some sweet chilli sauce. Sometimes, I even enjoy them for lunch with a side salad which I find filling and satisfying.
If you have any upcoming parties or like me you just love prawns and the flavour of ginger and chilli then give this recipe a try.
Ingredients for Crispy Chilli Ginger King Prawns
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- King prawns – use uncooked large prawns or shrimp.
- Flour – use plain or all-purpose flour.
- Seasonings – salt, black pepper, ground ginger, onion granules and garlic granules.
- Water – use sparkling water.
- Breadcrumbs – I use panko breadcrumbs.
- Crushed chilli – or dried chilli flakes.
- Sunflower oil - for cooking.
- Parsley – chopped for garnish.
How to Make Crispy Chilli Ginger King Prawns
1. Prepare your prawns by removing the shells and deveining if necessary. I buy mine without shells and already deveined so I just wash and pat them dry.
2. In a bowl, add and whisk together the flour, salt, black pepper, ground ginger, onion granules, and garlic granules. Pour in the water and whisk to a smooth batter. In another bowl, add and whisk the panko breadcrumbs and crushed chilli.
3. Take 1 prawn, dip it in the batter until fully coated then dip it into the breadcrumbs ensuring it is well coated and place on a plate or baking tray. Repeat the process with all the prawns until they are all used up. Allow the prawns to rest at room temperature for 15 minutes.
4. While they are resting, place a heavy duty pan on a medium heat and pour in the cooking oil. When the oil reaches between 160oC and 180oC carefully place as many prawns as you can into the pan but ensure there is a little space between prawn so they are not crammed in. Cook for 4 minutes, turning halfway through if necessary. Remove the prawns and place them on a plate or tray lined with kitchen paper towels. Repeat this process until all your prawns are cooked.
Recipe Tips
- The prawns used in this recipe are medium to large and weighed around 13g each.
- Discard any left-over batter or breadcrumbs. I have tried to develop the recipe so there isn’t much waste but sometimes it unavoidable with breading and batter recipes.
Nutrition
Nutrition based on 1 large crispy prawn - Calories: 51kcal | Fat: 3.1g | Saturates: 0.4g | Carbs: 3.1g | Sugar: 0.2g | Fibre: 0.1g | Protein: 3.1g | Salt: 0.11g
Storage
Store any leftover prawns in an airtight container and store in the fridge for up to 2 days but they may lose their crispiness.
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Crispy Prawns with Chilli and Ginger
Ingredients
- 330g raw large king prawns This equals around 24 large prawns
- 60g plain flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon ground ginger
- ½ teaspoon onion granules
- ½ teaspoon garlic granules
- 85ml - 95ml sparkling water
- 70g panko breadcrumbs
- 1 teaspoon dried crushed chilli
- Sunflower oil for cooking
- Parsley chopped for garnish
- Sweet chilli sauce for dipping
Instructions
- Prepare your prawns by removing the shells and deveining if necessary. I buy mine without shells and already deveined so I just wash and pat them dry.
- In a bowl, add and whisk together the flour, salt, black pepper, ground ginger, onion granules, and garlic granules. Pour in the water and whisk to a smooth batter. In another bowl, add and whisk the panko breadcrumbs and crushed chilli.
- Take 1 prawn, dip it in the batter until fully coated then dip it into the breadcrumbs ensuring it is well coated and place on a plate or baking tray. Repeat the process with all the prawns until they are all used up. Allow the prawns to rest at room temperature for 15 minutes.
- While they are resting, place a heavy duty pan on a medium heat and pour in the cooking oil. When the oil reaches between 160oC and 180oC carefully place as many prawns as you can into the pan but ensure there is a little space between prawn so they are not crammed in. Cook for 2 minutes, turning halfway through if necessary. Remove the prawns and place them on a plate or tray lined with kitchen paper towels. Repeat this process until all your prawns are cooked.
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