Deep-fried Prawn And Crispy Oats Recipe

Prep prawns

Rinse prawns and pat completely dry with paper towels. Remove shells, leaving tails intact if desired. Using a small sharp knife, make a shallow slit along the back and remove the vein if present.

Season the prawns lightly with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tablespoon minced garlic and 1 tablespoon lemon zest. Toss to coat and let rest for 10–15 minutes while you prepare the coatings. Pat prawns dry again before dipping.

Make batter

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp sea salt and 1/4 tsp ground white pepper until combined. Add the lightly beaten egg and slowly pour in 1/2 cup cold sparkling water while whisking gently to form a slightly thick, lumpy batter (similar to tempura). Do not overmix; a few small lumps are fine. Keep batter chilled in the refrigerator if your kitchen is warm.

Set up an assembly line: flour/batter bowl, battered prawns to coat with oat mixture, and a tray to rest before frying. For best adhesion, lightly dust the seasoned prawns with a tablespoon of flour (reserved from batter flour if desired) before dipping in batter.

Prepare oat crumb

Pulse 1.5 cups rolled oats in a food processor 6–8 short pulses until coarsely broken but not powder. Transfer to a shallow bowl and stir in 1/2 cup panko, 2 tablespoons grated Parmesan (if using), 1/2 tsp smoked paprika and 1/2 tsp sea salt. Mix thoroughly to combine. The texture should be a coarse crumb that will crisp up in the oil.

Taste a small pinch (careful — raw oats) to check seasoning and adjust salt or paprika as desired.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet so the oil depth is about 2 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without browning too fast.

Coat prawns

Working in small batches (3–4 prawns at a time), dust each prawn lightly with a little flour, dip into the batter to coat completely, then immediately press into the oat mixture, turning to coat all sides and gently pressing so the oat crumb adheres. Place coated prawns on a wire rack or parchment-lined tray and let sit 3–5 minutes to set while the oil comes to temperature.

Fry

When oil is at 350°F (175°C), carefully lower 3–4 coated prawns into the oil using tongs. Fry, turning once if needed, for 2.5–3.5 minutes until the coating is golden-brown and the prawns are cooked through (opaque and pink). Do not overcrowd the pot — overcrowding lowers oil temperature and makes coating soggy. Remove prawns with a slotted spoon or spider and drain on a wire rack set over a baking tray or on paper towels.

Repeat with remaining prawns, allowing oil to return to temperature between batches. If coating begins to brown too quickly, lower heat slightly; if it stays pale and soggy, raise heat a bit.

Serve

Transfer fried prawns to a serving platter. Sprinkle with 2 tablespoons chopped fresh parsley and an extra pinch of sea salt. Serve immediately with lemon wedges and sweet chili sauce (about 3/4 cup) for dipping. Garnish with microgreens or extra grated Parmesan if using.

Leftover tips: Reheat in a 375°F (190°C) oven on a wire rack for 6–8 minutes to crisp rather than microwaving, which makes the coating soggy.