Crispy Prawns Recipe

Rinse prawns under cold water, pat dry thoroughly with paper towel. Leave tails on for presentation.

Place prawns in a bowl, add 1 tsp salt, 1/2 tsp black pepper and 1 tbs lime juice. Toss to coat and marinate for 10 minutes while preparing the breading and sauce.

Set up a three-station breading line: station 1 – flour mixed with cornstarch and a pinch of salt; station 2 – beaten eggs with 2 tbs milk; station 3 – panko breadcrumbs mixed with garlic powder and paprika.

Combine 0.75 cups flour with 0.25 cups cornstarch and a pinch of salt in a shallow bowl. Whisk to remove lumps.

In a second shallow bowl, beat 2 large eggs with 2 tbs milk until smooth.

In a third shallow bowl, combine 1.5 cups panko breadcrumbs, 0.5 tsp garlic powder and 0.5 tsp paprika; mix and spread out on a plate for even coating.

Working one at a time, dredge each marinated prawn in the flour mixture, shaking off excess; dip into the egg wash, letting excess drip off; press into the breadcrumbs to fully coat. Place breaded prawns on a tray and refrigerate for 10 minutes to set the coating.

Chop 3 red Thai chillies (remove seeds if you prefer milder sauce) and mince 2 garlic cloves. You can also roughly chop and blitz in a blender for a smoother sauce.

In a small saucepan, combine 0.25 cups rice vinegar, 0.25 cups water, 0.25 cups sugar, chopped chillies, minced garlic and 1 tsp fish sauce. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

In a small bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Once the sauce is simmering, slowly whisk in the slurry and continue to simmer for 1–2 minutes until the sauce thickens slightly. Taste and add 1/4 tsp salt if needed. Remove from heat and let cool to room temperature; sauce will thicken more as it cools.

Pour 3 cups neutral oil into a deep heavy-bottomed saucepan or deep fryer. Heat oil to 350°F (175°C). If you don’t have a thermometer, heat until a small piece of bread turns golden in about 30–40 seconds.

Working in batches (do not overcrowd), gently lower 4–5 breaded prawns into the hot oil. Fry for 2–3 minutes, turning as needed, until golden brown and the prawns are cooked through. Internal prawn should be opaque and firm.

Use a slotted spoon to transfer fried prawns to a wire rack set over a baking tray or paper towel-lined plate to drain. If desired, keep cooked prawns warm in a 200°F (95°C) oven while you fry remaining batches.

Arrange crispy prawns on a serving plate. Serve with the homemade sweet chilli sauce in a small bowl for dipping, lime wedges and optional fresh cilantro.

For best texture, serve immediately so breadcrumbs remain crisp.