Butterfly Prawns Recipe

Clean and butterfly

If not already done, remove shell from each prawn leaving the tail intact. Using a sharp paring knife, make a shallow cut along the back from head-end to tail and remove the dark vein. Press gently from the belly side to open the prawn so it lays flat (butterfly). Pat dry with paper towels.

Place the prawns in a bowl. Season with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tbsp lime juice. Toss gently to coat and let rest for 10 minutes while you prepare coating. Pat prawns dry again before coating if excess moisture has accumulated.

Set up three shallow dishes: Dish 1 - mix the 3 tbs all-purpose flour and 2 tbs cornstarch. Season lightly with a pinch of salt and a tiny grind of pepper if desired. Dish 2 - beat the 2 eggs until uniform. Dish 3 - combine 1.5 cups panko breadcrumbs, 2 tbsp grated Parmesan (if using), 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt and 1/2 tsp black pepper; mix well.

Working one at a time, dredge each prawn first in the flour mixture, shaking off excess, then dip into the beaten eggs ensuring even coating, and finally press into the panko mixture so the breadcrumbs adhere well and the prawn is evenly coated. Place coated prawns on a wire rack or tray; allow them to rest for 5–10 minutes to help the coating set.

Pour 400–500 ml neutral oil into a deep, heavy frying pan or pot to a depth of about 2–3 cm for shallow frying or deeper if you prefer to deep-fry. Heat oil over medium-high heat until it reaches 170–180°C (340–355°F). If you don’t have a thermometer, test by dropping a small breadcrumb piece into oil — it should sizzle and turn golden within 30 seconds.

Fry the prawns in batches (do not overcrowd) for 2–3 minutes per side or until crisp and golden brown. Because prawns cook quickly, watch closely — total cook time per prawn is about 3–5 minutes depending on size. Turn once with tongs or a slotted spoon to ensure even browning.

Remove prawns with a slotted spoon and drain on a wire rack set over a tray or on paper towels. Lightly season with a pinch of salt while still hot. Keep finished prawns in a warm oven at low temperature (100–120°C / 210–250°F) on a tray if cooking in multiple batches so they stay crisp.

In a small bowl combine 1/2 cup sweet chilli sauce, 1 tsp rice vinegar, 1 tsp honey and 1 tsp lime juice. Stir until smooth and taste; adjust acidity or sweetness to your liking. Fold in 1 tbsp finely chopped cilantro and 1 tsp finely chopped red chilli if using. Chill briefly or serve at room temperature.

Arrange the butterfly prawns on a serving platter with lime wedges and a small bowl of the sweet chilli dip. Sprinkle reserved cilantro leaves over the prawns. Serve immediately while prawns are hot and crisp.