Crispy Prawns with Chilli Dip
Nobody does prawns better than the traditional Portuguese cooks in Gauteng. If prawns are left to stand after cooking, they develop an unappetising mealy taste and lose a great deal of texture. Prawns should therefore be cooked and eaten immediately. I have prepared them on occasion outside on the patio over a gas flame. With a little help from guests and family, this becomes a “cook and eat” prawn feast to remember.
YOU WILL NEED
- 400 – 500 g frozen prawns peeled, deveined but with tails intact
- ⅓ cup (80 ml) self-raising flour
- 1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
- canola oil for frying
Defrost prawns by rinsing them in a colander under lukewarm tap water. Shake off excess water in a colander.
Shake the prawns in batches, in a plastic bag, in a blend of the self-raising flour and Chilli & Garlic Seasoning.
Heat the oil, about 2 cm deep. Briefly fry the prawns in small batches in medium hot oil until crispy. Drain and serve straight away with Sweet Chilli Chutney for dipping.