Crispy and Delicious Prawns in Batter Recipe

Ingredients

450 grams of raw prawns, peeled and deveined
1 cup of all-purpose flour
1.5 teaspoons of baking powder
A pinch of salt
1 cup of cold water
1 large egg
Vegetable oil for frying
Lemon wedges, for serving
Tartar sauce, for serving

Steps and instructions

Ensure the prawns are thoroughly cleaned and dried.
In a medium bowl, combine the flour, baking powder, and salt.
In a separate bowl, beat the egg before adding it to the dry mixture.
Gradually add cold water to the mixture and stir until the batter is smooth.
Heat the vegetable oil in a deep fryer or large saucepan to 375 degrees Fahrenheit (190 degrees Celsius).
Dip each prawn into the batter, ensuring it is fully coated.
Carefully place the battered prawns into the hot oil. Do not overcrowd the pan.
Fry the prawns until golden brown, about 3-4 minutes, flipping halfway through if necessary.
Using a slotted spoon, carefully remove the prawns from the oil and drain on a paper towel-lined plate.
Serve the prawns immediately, accompanied by lemon wedges and tartar sauce for dipping.

Tools for making

Mixing bowls - For combining ingredients and making the batter.
Whisk - To beat the egg and mix the batter ingredients together.
Deep fryer or large saucepan - To heat the vegetable oil for frying the prawns.
Slotted spoon - To carefully remove the fried prawns from the oil.
Paper towels - To drain the excess oil from the fried prawns.
Plate - To serve the fried prawns.
Lemon squeezer - Optional tool for easily extracting juice from the lemon wedges.

Recipe variations

Use cornstarch instead of all-purpose flour for a lighter and crispier batter.
Add spices such as paprika, garlic powder, or cayenne pepper to the batter for extra flavor.
Try using a different type of seafood, like shrimp or calamari, instead of prawns.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Experiment with different herbs and seasonings in the batter, such as dill, parsley, or Old Bay seasoning.
Create a tempura-style batter by adding cold soda water instead of regular water.
For a healthier option, bake the breaded prawns in the oven instead of deep frying them.
Try using a different dipping sauce, such as spicy mayo or sweet chili sauce.
Add grated Parmesan cheese to the batter for a cheesy twist.
For a vegetarian or vegan alternative, substitute the prawns with tofu or vegetables like zucchini or eggplant.

Recipe overview

Indulge in a seafood feast with our delicious Prawns in Batter recipe. This dish includes succulent prawns, coated in a light and crispy batter, deep-fried to golden perfection. The perfect balance of crunchy outside and juicy inside makes this dish irresistible. Accompanied by tangy tartar sauce and fresh lemon wedges, these prawns offer a flavor combination that is sure to delight. This recipe is straightforward and requires minimal ingredients, making it an excellent choice for a quick dinner or a party appetizer. Despite its simplicity, the result is a sophisticated dish that's sure to impress your guests. Enjoy the process and the tasty outcome of this delightful recipe.

Common questions

How do I peel and devein the prawns?
To peel the prawns, gently twist off the head and peel away the shell. To devein, use a small knife to make a shallow cut along the back of the prawn and remove the dark vein.
Can I use a different type of flour?
Yes, you can use alternative flours like rice flour or cornstarch for a gluten-free option, but the texture may differ slightly.
Can I use frozen prawns instead of fresh?
Yes, you can use frozen prawns, but make sure to thaw and pat them dry before using in the recipe.
What can I use if I don't have a deep fryer?
If you don't have a deep fryer, you can use a large saucepan or skillet with enough vegetable oil to submerge the prawns halfway.
Can I reuse the frying oil?
It is not recommended to reuse the frying oil as it may affect the flavor and quality of the dish. Dispose of the oil properly after use.
Can I make the batter in advance?
It is best to make the batter just before frying the prawns to ensure a crisp and light texture. Preparing the batter in advance may result in a less desirable outcome.
How do I store leftover prawns in batter?
Leftover prawns in batter can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to maintain their crispiness.

Serving dishes and utensils

Mixing Bowl - A medium-sized bowl for combining the dry ingredients and mixing the batter.
Whisk - Used to beat the egg and ensure it is well incorporated with the dry ingredients.
Deep Fryer or Large Saucepan - Equipment for frying the prawns. A deep fryer provides consistent temperature control, while a large saucepan can also be used if a thermometer is available.
Slotted Spoon - An essential tool for removing the fried prawns from the hot oil, allowing excess oil to drain.
Paper Towels - To drain and absorb excess oil from the fried prawns.
Plate - For serving the fried prawns.
Lemon Wedges - Sliced wedges of lemon that are served alongside the prawns for added flavor.
Tartar Sauce - A condiment typically served with seafood dishes, providing a tangy and creamy accompaniment for the prawns.

Origin stories

Battered prawns, also known as tempura prawns in Japan, have a bit of an intriguing history. Despite its present-day association with Japanese cuisine, the technique of deep-frying foods in light, airy batter actually originated from Portugal. In the 16th century, Portuguese merchants and missionaries brought this culinary technique to Japan, where it was adapted and refined into the tempura we know and love today. The word "tempura" itself is derived from the Latin phrase "quatuor anni tempora", referring to Ember Days when Catholics avoid meat and instead eat fish or vegetables. Over time, this European import became a quintessential part of Japanese cuisine, with prawns being one of the most popular ingredients to be given the tempura treatment. Now, it's enjoyed across the globe and continues to be a staple in both traditional and fusion dishes.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.