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Nutrition: per serving

  • kcal363
  • fat25g
  • saturates4g
  • carbs20g
  • sugars1g
  • fibre1g
  • protein16g
  • salt1.22g
    low

Method

  • step 1

    Mix the breadcrumbs, chilli powder, cumin, crushed chillies, if using, and lime zest with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the prawns in the flour, then dip them into the egg and then into the crumbs. Shake off excess crumbs. Can be chilled in one layer for up to one day ahead.

  • step 2

    When ready to cook, heat a few centimetres of oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the prawns in batches for 2 mins, turning halfway, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain (they will keep in a low oven for 15 mins if necessary), then serve on a warm plate, with lime wedges scattered around. Mix the lime juice and coriander into the mayonnaise and serve alongside.

Recipe from Good Food magazine, November 2009

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Comments, questions and tips (4)

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Overall rating

A star rating of 5 out of 5.2 ratings

RachMD

A star rating of 5 out of 5.

We love this recipe and serve it with salad leaves and a Thai dressing. You can also use brown bread crumbs and scallops work well with it too - they stay very succulent.

lozacrazycat

A star rating of 5 out of 5.

These are absolutely delicious! Very easy to make and look impressive! They were so more-ish and scrummy! I will definitely make them again.

carolinehire

Hi Silas, yes, sorry this should read 16g protein per serving. We have now changed it. Thanks for bringing it to our attention.

silasmackenzie

1g of protein for 20 king prawns?? Is this a typo?

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