Crispy Prawns with Chilli Dip
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 tasty starter or 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.