King Prawn Butterfly Recipe

Prepare and butterfly the prawns

Rinse prawns under cold water and pat dry thoroughly with paper towels. Using a sharp pair of kitchen scissors, cut along the back of each prawn from head end toward the tail (do not cut through the tail). Remove the digestive vein with the tip of the knife if not already deveined. Open each prawn gently and press down to flatten slightly so it lies butterflied and relatively flat. Leave tail intact for presentation.

Lightly season both sides of each butterflied prawn with 1 tsp fine sea salt, 1/2 tsp ground black pepper and 1 tbs lemon juice. Set aside on a plate while you make the marinade and coating.

In a small bowl combine 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp paprika, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp caster sugar and 1 tsp soy sauce. Stir until evenly combined.

Brush or spoon a thin layer of the spice mix onto the flesh side of each butterflied prawn. Do not over-marinate — 10–15 minutes is enough to infuse flavor. Keep the prawns chilled if you will wait longer than 15 minutes.

Make the batter: in a medium bowl whisk together 1/2 cup plain flour, 1/4 cup cornflour, 1 large egg, 3/4 cup cold water, 1/4 tsp fine salt and 1/4 tsp ground white pepper until a smooth, slightly thick batter forms. Adjust with a tablespoon more water if batter seems too thick — it should coat the back of a spoon and drip slowly.

Set out two shallow dishes: one with 1 cup fresh breadcrumbs (or panko), and the other (optional) with 1/2 cup fine dry breadcrumbs. The recommended coating method is: flour-batter-breadcrumb to ensure adhesion.

Dust each prawn lightly with a teaspoon of plain flour (from the 1/2 cup set aside if needed), then dip the flesh side into the batter allowing excess to drip off, and finally press into the breadcrumbs so the flesh side is fully covered. If you want an extra thicker crust, dip once more into batter and breadcrumbs or finish with the fine dry breadcrumbs for added grip. Do not coat the tail shell — leave it clean for holding.

Place the coated prawns on a wire rack or tray while you heat the oil. Chill briefly for 5–10 minutes to help the coating set if time allows.

Heat the frying oil in a deep saucepan or fryer to 180°C (350°F). If you don't have a thermometer, test by dropping a small piece of batter: it should sizzle and rise to the surface immediately and turn golden in about 30–45 seconds.

Carefully lower the prawns, flesh side down first, into the hot oil by the tail (do not overcrowd the pan). Fry in batches if necessary. Fry for 2–3 minutes or until the coating is golden brown and crisp and the prawns are cooked through (opaque and firm). Turn if needed to brown evenly but avoid excessive handling.

Using a slotted spoon or spider, transfer prawns to a tray lined with paper towels or a wire rack to drain. While still hot, check seasoning and sprinkle a light pinch of salt over the prawns to taste.

Arrange on a serving plate, garnish with chopped cilantro/parsley and serve immediately with lemon wedges. Offer a dipping sauce such as sweet chili, tartar, or aioli on the side if desired.