Butterfly prawns

Name: Butterfly prawns
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 16 large prawns; 2 tbsp all-purpose flour; 1 tbsp self-raising flour; Pinch baking soda; 1 tbsp sesame oil; 1/2 cup cold water; Rice brand oil for deep frying; Chilli and garlic dipping sauce to serve

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

30 minutes

4 servings

16large prawns
2 tbspall-purpose flour
1 tbspself-raising flour
Pinchbaking soda
1 tbspsesame oil
1/2 cupcold water
Rice brand oil for deep frying
Chilli and garlic dipping sauce to serve

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Steps

30 minutes

1

Clean the prawns and shell them, but leave the tails intact. Using sharp knife, slit each prawn halfway through the back, then spreads them flat so that they resemble butterflies.
2

Mix the plain flour and self raising flour in a bowl. Add the baking soda, the sesame oil and cold water. Stir to make a smooth batter
3

Heat the oil in a wok 190 degrees celsius.
4

Dip each prawn in turn in the batter, gently shaking off the excess and add to the hot oil. Repeat with more prawns, but do not overcrowd the wok.
5

After 2-3 minutes, when the prawns are golden brown, lift them out with a slotted spoon and drain on kitchen paper.
6

Keep warm while cooking successive batches.
7

Serve hot, with the chilli sauce.

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Santy Coy @chefsantycoy

on August 25, 2021 18:05

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!