Crispy Prawns with Chilli and Ginger

If you love prawns then you will love this recipe for these crispy chilli ginger prawns. They’re made with panko breadcrumbs which create the prefect crunch and includes some ground ginger and dried chilli for the most delicious flavour. 

These crispy prawns make a great finger food for parties but also make a good snack paired with some sweet chilli sauce. Sometimes, I even enjoy them for lunch with a side salad which I find satisfying and filling. The recipe is quick, easy and simply involves making a seasoned batter that the prawns are dipped in before coating them in the breadcrumbs. They are left to rest for a while to ensure the breadcrumbs stay on and then cooked. 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 without them. I also prefer the flavour without the eggs.

My family and I are totally obsessed with this recipe and I try to make it as often as possible. If you have any upcoming parties or like me you just love prawns plus ginger and chilli then give this recipe a try.

Ingredients for Crispy Chilli Ginger King Prawns

• 330g raw king prawns – I buy my prawns shelled and deveined. 330g is around 24 large prawns.
• 60g plain flour – all-purpose flour.
• ½ teaspoon salt – you can use more or less to your taste.
• ½ teaspoon black pepper – use to your taste.
• 1 tablespoon ground ginger – key ingredient for the flavour.
• ½ teaspoon onion granules – or onion powder.
• ½ teaspoon garlic granules – or garlic powder.
• 85ml – 90ml cold water – to mix in with the flour. 
• 70g breadcrumbs – I use panko breadcrumbs.
• 1 teaspoon dried crushed chilli – or chilli flakes.
• Sunflower oil - for cooking. You can use any oil you want.
• 1 teaspoon 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 160^oC and 180^oC 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.

Recipe Tips

• King prawns are also known as large shrimp in some countries.
• 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

Cooked prawns can be stored in an airtight container and stored in the fridge for up to 2 days but they will lose their crunch. I tend to ensure they are eaten on the same day they are made.

Recipes that may interest you!

• Chilli and Ginger Prawn Fritters
• Prawn Noodle Stir Fry with Sweet Chilli
• Crispy Chicken Strips