Crispy Popcorn Prawns
perfect as a quick snack, party appetizer, or even as a fun side with fries.
Ingredients
For the Popcorn Prawns
- 200 g prawns peeled and deveined
- 1 tsp salt
- 2 tsp paprika
For Coating
- ¼ cup all-purpose flour
- 1 large egg
- ½ cup breadcrumbs
- ½ cup panko breadcrumbs
- Oil for frying
For the Sauce
- 2 tbsp mayonnaise
- 1 tbsp sweet chilli sauce
Instructions
- Pat the prawns completely dry using kitchen paper. This step is important because excess moisture prevents the coating from sticking properly and can cause oil splatter while frying.
- Add the prawns to a bowl and season with salt and paprika. Toss well so all the prawns are evenly coated.
- In one bowl, add the all-purpose flour and crack in the egg. Whisk together until you get a smooth, slightly thick batter.
- In a second bowl, mix together the breadcrumbs and panko breadcrumbs.
- Dip each prawn into the flour-egg mixture, letting any excess drip off.
- Then transfer it to the breadcrumb mixture and press gently so the crumbs stick well on all sides.
- Repeat with all the prawns and place them on a plate while you heat the oil.
- Heat oil in a deep pan over medium heat. The oil should be hot but not smoking (around 170–175°C).
- Carefully add the prawns in small batches, making sure not to overcrowd the pan.
- Fry for 2–3 minutes, turning occasionally, until golden brown and crispy.
- Remove and place on a paper towel-lined plate to drain excess oil.
- In a small bowl, mix together mayonnaise and sweet chilli sauce until smooth. Adjust the ratio to taste if you prefer it sweeter or spicier.
- Serve the crispy popcorn prawns hot with the sweet chilli mayo on the side. They’re great on their own, with fries, or even tucked into wraps or tacos.