Crispy Prawns Recipe
Recipe information
Make Crispy Prawns in just 40m. Crispy prawns in a lemon, ginger glaze on a bed of greens
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Ingredients
Prawns & Coating
Lemon-Ginger Glaze
Salad Bed & Garnish
Prawns & Coating
1. Prepare prawns
Pat prawns dry with paper towels. If needed, devein them and leave tails intact for presentation. Lightly season with 1/2 teaspoon of the fine salt and 1/4 teaspoon black pepper.
2. Make dry mix
In a shallow bowl combine all-purpose flour, cornstarch, rice flour (if using), remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder. Whisk to evenly distribute.
4. Coat prawns
Working in batches, dredge each prawn first in the dry mix (lightly shake off excess), then dip into the egg wash, then return to the dry mix for a final coat. Place coated prawns on a wire rack while heating oil.
5. Heat oil
Pour oil into a deep frying pan or medium pot to a depth of about 2–3 cm and heat over medium-high until it reaches 175°C (350°F). If you don't have a thermometer, test with a small piece of batter — it should sizzle and float steadily without burning.
6. Fry prawns
Fry prawns in batches (do not crowd) for 2–3 minutes per side, or until golden brown and cooked through. Maintain oil temperature between 170–180°C. Use a slotted spoon to transfer prawns to a paper towel–lined tray or wire rack to drain. Keep warm in a low oven (100–120°C) if needed while finishing remaining prawns.
Lemon-Ginger Glaze
7. Prepare glaze base
In a small saucepan over medium heat melt the butter. Add grated ginger and minced garlic and sauté for 30–45 seconds until fragrant (do not brown).
8. Build flavor
Add lemon juice, lemon zest, honey (or brown sugar), soy sauce, rice vinegar, and stock. Stir to combine and bring to a gentle simmer.
9. Thicken glaze
Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer for 1–2 minutes until sauce slightly thickens to a glossy glaze consistency. Taste and adjust: add a pinch of red pepper flakes if you want heat, or a touch more honey for sweetness.
10. Finish
Remove from heat and keep warm. The glaze should coat the back of a spoon; if too thick, thin with 1–2 teaspoons water or stock.
Salad Bed & Assembly
11. Toss greens
In a large bowl toss mixed salad greens, sliced cucumber, spring onions, olive oil, sea salt, and freshly ground black pepper until evenly coated.
12. Plate greens
Divide the dressed greens between 4 plates (about 1.5 cups per serving) forming a loose bed in the center of each plate.
13. Glaze prawns
Place 6 fried prawns onto a warm sheet pan or bowl. Spoon the warm lemon-ginger glaze over the prawns and gently toss or brush to evenly coat each prawn. Use just enough glaze so prawns remain crisp — reserve any extra glaze for serving if desired.
14. Arrange
Arrange 6 glazed prawns on top of the greens on each plate. Garnish with chopped cilantro or parsley and additional thinly sliced spring onion. Serve with lemon wedges on the side.
15. Serve
Serve immediately while prawns are hot and crisp. Provide extra glaze on the side if desired.
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