Pop Corn Shrimp / Crispy Langoustine Prawns Recipe

Prepare prawns

Pat the prawns dry with paper towels. If any are large, cut into bite-sized pieces so all pieces are roughly the same size for even frying. Season lightly with 1/2 tsp of the salt and 1/4 tsp black pepper.

Make batter

In a bowl whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, paprika and remaining 1/2 tsp salt and 1/4 tsp black pepper. If using the egg, beat it and whisk into the dry mix. Gradually pour in the cold sparkling water, whisking until a smooth, slightly thick batter forms — it should coat the back of a spoon but still be fairly light and airy. Keep batter cold in fridge until ready to use.

Prepare coating

Place panko and fine breadcrumbs in a shallow bowl. Season the panko lightly with a pinch of salt. Set up a dredging station: bowl with batter, bowl with panko, a tray for coated prawns.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 6–8 cm. Heat to 180°C (350°F). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface quickly without burning.

Coat and fry

Working in small batches (6–8 pieces at a time so oil temperature doesn’t drop), dip each prawn into the cold batter, allowing excess to drip off, then press into the panko to coat completely. Carefully lower into the hot oil and fry until golden brown and crisp, about 2–3 minutes depending on size. Use a slotted spoon to turn if needed. Remove to a wire rack set over a tray to drain and keep warm. Repeat with remaining prawns.

Finish

When all prawns are fried, optionally sprinkle with chopped parsley and toasted sesame seeds. Serve immediately with lemon wedges and the creamy spicy sauce.

Combine mayonnaise and sour cream (or Greek yogurt) in a small bowl and whisk until smooth.

Add Sriracha, sweet chili sauce, lemon juice, soy sauce, honey and smoked paprika. Whisk until fully incorporated and smooth. Taste and adjust heat or sweetness to preference — add up to 1 tsp more Sriracha for extra spice or a dash more honey for sweetness.

Season the sauce with 1/4 tsp salt and a pinch of black pepper. Stir in the finely chopped chives or spring onion. Chill for at least 10 minutes to let flavors meld. Transfer to a serving bowl alongside the popcorn shrimp.

Serve the crispy popcorn shrimp hot with the creamy spicy sauce on the side. Provide lemon wedges for squeezing over the prawns. Recommend plating on a bed of paper towels or a wire rack to keep crispness.