Crispy Prawns Recipe
tapioca battered, fries, coleslaw, lemons and remoulade
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Ingredients
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Crispy Prawns
Fries
Coleslaw
Serving
Method
Crispy Prawns
- 1
Prepare the Prawns
Peel and devein the prawns, then pat dry with paper towels.
- 2
Make the Batter
In a mixing bowl, combine tapioca flour, salt, and black pepper. Gradually add water to form a smooth batter.
- 3
Coat the Prawns
Dip each prawn into the batter, allowing excess to drip off.
- 4
Heat the Oil
In a deep frying pan, heat the oil over medium-high heat until it reaches 180°C (350°F).
- 5
Fry the Prawns
Carefully add the coated prawns to the hot oil in batches. Fry for 3-4 minutes or until golden and crispy. Remove and drain on paper towels.
Fries
- 6
Prepare the Potatoes
Peel and cut the potatoes into thin strips.
- 7
Soak the Fries
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 8
Dry the Fries
Drain the soaked fries and pat them dry with a paper towel.
- 9
Heat the Oil
In a separate deep frying pan, heat the oil over medium-high heat.
- 10
Fry the Fries
Add the dried fries to the hot oil in batches and fry for about 5-7 minutes until golden and crispy. Drain on paper towels and season with salt and pepper.
Coleslaw
- 11
Prepare the Vegetables
In a large bowl, combine shredded cabbage and grated carrot.
- 12
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, and salt until smooth.
- 13
Combine
Pour the dressing over the cabbage and carrot mixture. Toss until well combined and refrigerate for at least 30 minutes before serving.
Serving
- 14
Plate the Dish
Serve the crispy prawns with a side of fries and a generous scoop of coleslaw.
- 15
Garnish
Add lemon wedges and a side of remoulade sauce for dipping.