Butterfly Prawns And Prawn Crackers Recipe


MethodMain Ingredient


 Salt1 Pinch
 Pepper To Taste
 Sugar1 Pinch
 Toasted breadcrumbs2 Ounce
 Peanut oil1 Tablespoon
 Prawn crackers12


TO PREPARE THE PRAWNS Shell the prawns, if necessary.
Halve each prawn lengthwise and remove the black intestinal lines.
Trim off any rough edges but leave the tail ends intact.
Have the breadcrumbs ready on a plate but do not coat the prawns as yet with the seasoned egg and breadcrumbs.
TO FRY THE PRAWN CRACKERS Place the oil in a deep fryer or thick pot to a depth of about 4 inches.
Have a frying basket in it while it heats.
Test the temperature by dropping a sliver of raw potato into the oil.
If it rests for a few seconds and then rises to the surface, it is ready.
If it bounces right up, the oil is too hot and the crackers will not expand into the delightful crisp white tasty morsels they should be but will expand only a little.
Drop the crackers into the hot oil and, when they rise, give them 8 seconds.
Immediately, lift them out and drain them on absorbent kitchen paper.
Coat the prepared prawns in the prepared seasoned egg and breadcrumbs.
Lower them into the very hot oil and cook them for about 2 minutes when they will be cooked to a beautifully deep warm gold and curled most attractively.
Drain as above.
Place each half prawn in the 'cup' of a prawn cracker and pile them on a serving dish.