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Crispy King Prawns

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 creates the prefect crunch.
Prep Time15 minutes
Cook Time2 minutes
Rest Time15 minutes
Total Time17 minutes
Servings: 24 Prawns
Calories: 51kcal

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 cold water
  • 70g panko breadcrumbs
  • 1 teaspoon dried crushed chilli
  • sunflower oil for cooking
  • 1 teaspoon 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.