Fried King Prawns Recipe

If prawns are frozen, thaw in the refrigerator or under cold running water and pat dry very well with paper towels. Moisture prevents a crisp coating.

If prawns have shells and you prefer them peeled, remove shell leaving tail on if desired; devein if not already done. Leave shells on if you want slightly more flavor and protection from overcooking.

Place prawns in a bowl and sprinkle with 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper and 1 tbsp lemon juice. Toss to coat and let sit 5–10 minutes while you prepare the batter. Pat dry again before coating.

Seasoned Flour (optional pre-coat)

Combine 1/2 cup all-purpose flour, 1/2 tsp paprika, 1/4 tsp garlic powder and 1/4 tsp salt on a shallow plate. Lightly dredge each prawn in the seasoned flour, shake off excess and set on a tray. This step helps the batter adhere and gives an extra flavorful crust.

Make the batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder with 1/4 tsp salt and 1/4 tsp white pepper (if using). In a separate small bowl beat 1 cold egg then stir in 1/2 cup cold sparkling water (or ice water). Quickly fold the wet mix into the dry ingredients with a few gentle strokes; do not overmix — a few small lumps are fine. The batter should be like a slightly thick crepe batter that coats the back of a spoon. Keep batter cold until frying.

Pour oil into a large heavy-bottomed pot or deep pan to a depth of about 2–2.5 inches (roughly 3–4 cups depending on pan). Heat oil to 350°F (175°C). If you do not have a thermometer, test with a small drop of batter: it should sizzle and float up slowly.

Working in small batches (3–4 prawns at a time depending on pot size), dip a floured prawn into the cold batter, letting excess drip off briefly, then carefully lower into hot oil. Do not overcrowd — overcrowding drops oil temperature and makes coating soggy.

Fry prawns for 2–3 minutes, turning once if necessary, until batter is golden and crisp and prawns are opaque and just cooked through. Larger prawns may need up to 3.5 minutes. Internal prawn temperature should reach 120–130°F (49–54°C) and texture should be firm but not rubbery.

Use a slotted spoon or spider to remove prawns to a wire rack set over a tray or onto paper towels to drain. If you double-coated (flour then batter), you can repeat the process for all prawns. Keep finished prawns warm in a low oven (200°F / 95°C) for a few minutes if frying remaining batches.

Taste and adjust finishing salt: sprinkle a little fine sea salt over the hot prawns if desired. Garnish with chopped parsley or cilantro and serve with lemon wedges.

While prawns fry, stir together 1/4 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tsp lime juice, 1/2 tsp grated lime zest and 1/8 tsp salt until smooth. Chill briefly if time allows. Serve alongside the fried prawns.