Crispy batter fried prawns perfect to dip in mayonnaise or a sweet and sour sauce. A great entertaining dish that has a crispy crumb and soft and juicy prawns.
Batter fried prawns is a dish I grew up with in Sri Lanka. Yes, for those who are new to Sri Lankan culture, we have a big Chinese food influence in Sri Lanka. All most all food shops that sell Sri Lankan food will definitely have Chinese food on their menu. So with a culture heavily influenced by Chinese cuisine, where do the batter-fried prawns fit in?
In Sri Lanka we are a tiny island, so definitely seafood was something we grew up with on a daily basis. In high-end restaurants and five-star hotels, if you go to any big functions there will always be batter-fried prawns.
Its also cooked “a la minute” in an action station which means there will be a chef standing and deep-frying prawns in front of the guests.Trust me I did not like doing this hahhahah. It is not a dish where you can prepare in advance and serve hence why it is called an “a-la minute” dish. The reason is that the batter will get soggy over time and I always recommend to eat it within 5-10 minutes after frying to have the best eating quality.
How to eat batter fried prawns?
Usually, it can be eaten as a side dish, main dish, a party appetiser or an entree
What are prawns in batter called?
Usually, many people don’t know its real name, some call it Chinese deep-fried prawns as well. But the real name is batter-fried prawns because the prawns are cooked in a batter which gives that extra crunch.
What sauce to serve with batter fried prawns?
Sweet and sour sauce
Sweet chilli sauce
How to make batter mix for prawns
Its a very easy batter. it’s just like a normal batter, but with cornflour so it stays crispy for a long time.
you can also check my other starter recipes
Watch how to make batter fried prawns
Step by step recipe on how to make batter fried prawns
Crispy Batter Fried Prawns
- Pot and pans
- 500 g Prawns Whole, raw with tail, no head
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 60 g All-purpose flour
- 2 tsp Baking powder
- 85 g Corn flour
- 1 Egg
- 110 g Water
- 1/4 tsp Turmeric
- 1 tbsp Oil Canola, Vegetable
- 1/2 tsp Salt
- Oil for deep frying
- Marinade the prawns with salt and pepper, leave in the fridge for 30 minutes or until needed
- In a medium bowl add all ingredients for the batter and mix well using a whisk.Please note the turmeric is used just for the colour, make sure you use just enough for the colour to pop out.
- Heat a pan with oil on high heat, enough oil to deep fry the prawns
- Make sure the oil is hot, to test the oil, you can add a little batter into the oil.Once the oil has come to the right temperature, lower the fire to a medium heat (if the fire is too high, the prawn batter will burn on the outside and the prawns will be raw inside)
- Holding the prawns from its tail, one by one, dip the prawns into the batter and drop it into the hot oil. Deep fry until it is golden brown, Once cooked take the prawns off the fire using a slotted spoon and drain all the oil on a paper towel
- Serve warm and immediately as the batter will not hold for a long time