Butterfly Prawns In Crispy Breadcrumbs Recipe

Prepare and season prawns

If shells are on, remove shells leaving tails intact; devein and rinse prawns then pat very dry with paper towels. Make a lengthwise cut down the back and press to butterfly each prawn so it lays flat but tail remains attached. Place prawns in a single layer on a plate. Sprinkle evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Let sit 5–10 minutes while you prepare the breading station to allow flavors to settle and excess moisture to release, then pat dry again with paper towels.

Set up

Arrange three shallow bowls or rimmed plates: Bowl 1 = flour mixed with cornstarch (0.75 cups flour + 0.25 cups cornstarch). Season lightly with a pinch of salt. Bowl 2 = eggs beaten with 2 tbsp cold water until smooth. Bowl 3 = combine panko (or breadcrumbs) with garlic powder, paprika, chopped parsley, and, if using, grated parmesan and lemon zest; mix thoroughly.

Dredge prawns

Work in batches to avoid overcrowding. One prawn at a time: coat both sides in the flour-cornstarch mixture, shake off excess; dip fully into the egg wash allowing excess to drip off; press both sides into the seasoned breadcrumbs so the crumb adheres evenly, especially along the belly and edges. Place breaded prawns on a wire rack set over a sheet pan. Repeat until all prawns are breaded. For extra-crisp texture, refrigerate the breaded prawns on the rack for 15–20 minutes to help the coating set.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet (cast-iron or stainless) or use a deep frying pan; you should have a shallow pool about 1/4–1/3 inch deep. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and browns in about 20–30 seconds. Maintain temperature between 330–360°F during frying.

Fry prawns

Carefully add prawns to the hot oil, breadcrumb side down first. Fry in a single layer without crowding—work in batches if necessary. Fry 1.5–2 minutes per side, or until coating is golden brown and prawns are opaque and just firm to the touch (internal color white and pink). Flip once using tongs or a slotted spatula to brown the second side. Total cook time per prawn should be about 3–4 minutes depending on size.

Drain and rest

Transfer fried prawns to a paper towel-lined tray or a wire rack over a sheet pan to drain excess oil. Gently squeeze a little lemon over the prawns while still hot, if desired. Keep warm in a 200°F (95°C) oven if frying multiple batches.

Garnish with microgreens or chopped parsley and serve with lemon wedges and the optional dipping sauce.

Make sauce

Whisk together 1/2 cup mayonnaise, 1 tsp sriracha, 1 tsp honey, 1 tsp lime juice, 1/4 tsp grated garlic and 1/8 tsp salt until smooth. Taste and adjust seasoning — add more hot sauce for heat, more honey for sweetness, or a little water to loosen consistency. Chill until ready to serve.