Deep-fried Breaded Prawns

Name: Deep-fried Breaded Prawns
Yield: 16 servings
Cuisine: American
Ingredients: 2 Boiled eggs; 1/4 Onion; 2 tbsp Mayonnaise; 1/2 tsp each Ketchup, vinegar and lemon juice; 1 Salt and pepper (to taste); 1 Parsley (as needed); 16 Black tiger prawns; 1 to 2 tablespoons Sake; 1 Salt, to taste; 2 tbsp ※Weak flour (Cake flour); 2 tbsp ※Milk; 1 ※Egg; 1 tsp ※Mayonnaise; 1 Panko (as needed)

cookpad.japan @cookpad_jp

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.

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.

cookpad.japan @cookpad_jp

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.

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.

Saved

Ingredients

16 servings

For tartar sauce
2Boiled eggs
1/4Onion
2 tbspMayonnaise
1/2 tspeach Ketchup, vinegar and lemon juice
1Salt and pepper (to taste)
1Parsley (as needed)
16Black tiger prawns
Pre-seasoning:
1to 2 tablespoons Sake
1Salt, to taste
For the batter:
2 tbsp※Weak flour (Cake flour)
2 tbsp※Milk
1※Egg
1 tsp※Mayonnaise
1Panko (as needed)

Saved

Steps

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.