Deep-fried Breaded Prawns
I love plump deep-fried prawns. They're yummier if you make them at home.
We eat the tails of the fried prawns at restaurants. So I have to be ready for the oil to sputter. Do not overcook the prawns otherwise the they will be dry and tough. For making 16. Recipe by Peko.
Open in Cookpad AppCooking Instructions
- 1
Peel the prawns and rinse well. Marinate with the pre-seasonings and let stand for about 5 minutes. Cut open the back lengthways with a knife and remove the veins.
- 2
With a knife, make a light lengthwise slit.
- 3
Next, cut about halfway through the shrimp right at the middle. Make two more slashes, one 1 cm away from the first slash, and the other 2 cm away, to make three slashes altogether.
- 4
Straighten the shrimp by pushing the back of the shrimp towards the front. You might feel the sinew breaking.
- 5
Cut off the tips of the tails if you don't want the oil to sputter.
- 6
Coat each prawn with the ※ batter.
- 7
Coat with panko. Just before frying the prawns, stretch them straight once more, then gently drop them to the oil.
- 8
Deep-fry in oil that has been heated to 340°F/170°C. Since they were slashed through several times, they will cook quickly.
- 9
Tartar sauce Chop the onion finely and sprinkle with salt, then microwave for 2 to 3 minutes. This makes the onion sweeter.
- 10
Mash the boiled egg finely with a fork or masher.
- 11
Combine all the tartar sauce ingredients.
- 12
Serve the fried prawns and tartar sauce together.
Reactions
Written by
Similar Recipes
-
Basic Breaded Deep Fried Oysters Basic Breaded Deep Fried Oysters
This is a family favorite that I've been making for a long time. You can enjoy it with a tartare sauce-like mixture of mayonnaise (3 tablespoons) + grainy mustard (1 to 2 teaspoons).In Step 1, if the odor of the oysters bothers you, soak them in milk for a while after rinsing them in water. In Step 2, put the cake flour in a plastic bag and coat the oysters in the flour. Shake off any excess flour.Also in Step 2, use fresh panko for plump, soft fried oysters.In Step 3, if you fry the oysters for too long, they will shrink. Just fry them briefly. Recipe by Yuuyuu0221
-
Fried Sweet Prawns Fried Sweet Prawns
At first I tried seasoning these prawns with salt then baking them, but they still smelled fishy. So just as I thought about frying them instead. I realised I had some Karaage-ko that I had bought to use in my bento, so dredged and fried them. They turned out aromatic and delicious!※Unlike other meats, shrimp with their shells won't absorb seasonings well, so add a pinch of salt after frying. ※Feel free to use any other types of small shrimp instead. Recipe by Raby -
-
Butter fried prawns Butter fried prawns
Extremely easy to make and tastes amazingly delicious. Can be served with hasselback potatoes or veggies or fried almonds.
mssyed -
Shallow-fry Breaded Fish Shallow-fry Breaded Fish
As a student whose family is not always home for dinner, i would have to cook/buy food on my own. When theres food at home, it would be good for me as i would be able to whip up dishes myself. If not, i would have to buy my own ingredients and cook dinner.So i came up with this recipe. The fish was 4$ for 600grams as it was bought frozen. I used panko breadcrumbs which was 3$ for a packet of about 5 cups. Everything else in the dish was either very cheap, or a staple at home.For this dish, i spent less than $10, and it comfortably fed me, my cousin and 3 friends. My original recipe was for 4, but i halved it here.
-
Japanese fried prawns Japanese fried prawns
#japanesefood #friedprawns #pankobreadcrumb #tigerprawn #kwepiemayonaise #bentofood #lunch #dinner #cookpadrecipe #recipe #cooking #cook #minne #foodblogger #chef #handmade #homecooking #coopadtv #yummyrecipe #foodie #tasty #delicious #foodies #yummy #taste #cookingathome #cookpadcommunity #foodlovers #chefathome #cookpad #cookpadlovers #cookpaduk
-
-
Butter Garlic Fried Prawns Butter Garlic Fried Prawns
My first recipe using ‘kecap manis’ aka sweet soy sauce 😊 As I mentioned in one of my posts before, Chinese Indonesian brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis (sweet soy sauce), palm sugar, coconut milk, peanut sauce, chili, and some other local spices to form a hybrid Chinese Indonesian cuisine. This special prawn dish is usually served during special occasions in Chinese tradition.
-
Deep Fried Pork Chops Deep Fried Pork Chops
When I say deep fried, I mean deep enough oil that it completely submerses the chop or chicken. The secret to these golden brown babies is the flouring method. It’s not breaded, only floured. Crispy yet tender and juicy. Not greasy at all.
-
Breaded and Deep Fried Sardines Breaded and Deep Fried Sardines
To those who know how, you may simply say "just butterfly the fish", but I had no idea how to do it myself. Follow this recipe to learn how!Once you get used to dealing with sardines, it's easy. Sardines that have already been butterflied are more expensive. It's a cheap fish, so just practice butterflying them yourself.Make sure you have some ice water ready. Recipe by Osshosan -
Deep Fried Ground Shrimp Balls with Great Texture Deep Fried Ground Shrimp Balls with Great Texture
Because I love shrimp!I don't have a food processor, so I used a knife to turn the shrimp into a paste. The resulting paste was not very sticky, so I used egg to hold it together, plus mayonnaise for extra flavor. These are the keys to making the shrimp balls delicious. Recipe by Berry -
Deep-Fried Flounder Deep-Fried Flounder
You often see this dish at an izakaya (Japanese gastropub), but I made this recipe to make it at home.You can eat the scales after deep-frying the fillets, but if you don't like the texture, shave the scales with a knife first. By adding a little sugar, it makes the ponzu taste better and not so sour. The fins and frills will be brown and crispy, and you can eat everything apart from the backbone. Recipe by Hoshirun
Comments