Breaded fried prawns
 | serves 4 |
 | prep 20 mins, plus chilling cook 15 mins |
 | deep-fat fryer or large deep saucepan half-filled with oil |
Ingredients:
12 tbsp dry breadcrumbs
6 tbsp polenta
2 tsp dried marjoram or oregano
2 tsp dried thyme
freshly ground black pepper
3-4 eggs, beaten
24 raw king prawns, peeled and deveined
flour, to dust
sunflower oil, for deep-frying
Preparation:
1 - Mix the breadcrumbs, polenta, marjoram, thyme, and pepper, and spread out on a plate.
2 - Pat the prawns dry with kitchen paper and dust with flour, leaving the tails clear. Brush with beaten egg, then press into the breadcrumb mixture and evenly coat. Chill for 30 minutes.
3 - Heat the oil for deep-frying to 180°C (350°F). Deep-fry the prawns in batches for 2-3 minutes each, or until the tails turn pink and the coating is golden and crisp. Drain on kitchen paper and serve at once.
Good with: Herb-flecked thin rice noodles.
See more recipes in the dossier: Shellfish
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