Recipe

Deep-fried prawns with dipping sauce

完美的作为你的下一个手指食物鸡尾酒rty, these deep-fried prawns with dipping sauce won't last long. If you pre-prepare the dipping sauce and buy the prawns pre-shelled and de-veined, the dish can be prepared in just a few minutes.

May 31, 2011 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Deep-fried prawns with dipping sauce
  • 20 (1.4kg) uncooked large king prawns, shelled, deveined, tails intact
  • 1/4 cup (35g) plain flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 egg
  • 2 teaspoon water
  • 1 cup (60g) panko
  • 1/4 cup (60ml) sesame oil
  • vegetable oil, for deep-frying
  • 1 (140g) lemon, cut into wedges
Dipping sauce
  • 2/3 cup (170g) mayonnaise
  • 1 1/2 tablespoon japanese pickled cucumber, chopped finely
  • 1 tablespoon rice vinegar
  • 1 spring onion, white part only, chopped finely
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 clove garlic, crushed

Method

Deep-fried prawns with dipping sauce
  • 1
    To make dipping sauce, combine ingredients in small bowl. Refrigerate until ready to serve.
  • 2
    Combine flour, salt and pepper in a shallow bowl. Lightly beat egg with the water in small bowl. Working with one prawn at a time, hold it by the tail (being careful not to coat the tail) and lightly coat with seasoned flour; shake away excess. Dip prawn in egg mixture, then in breadcrumbs.
  • 3
    Place sesame oil in medium saucepan and top up with enough vegetable oil to deep-fry. Heat oils. In batches, deep-fry prawns until golden. Drain on absorbent paper. Serve with dipping sauce and lemon wedges.

Notes

To prevent prawns curling up too much during cooking, before coating, make three cuts along belly of each prawn. Turn prawns over and press down gently along the length of the body to flatten slightly.

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