Crispy Fried Prawns are one of those recipes that look fancy but come together with simple pantry staples and less than an hour of your time. The prawns soak up a flavorful marinade made with ginger garlic paste, soy sauce, and a touch of vinegar, then get tossed in corn flour right before frying. That step creates a light, crunchy coating that stays crisp even as the prawns sit on the plate.
I always leave the tails on because they act as a little handle, making these easy to pick up and nibble on. The marinade does most of the work, so all you need to do is heat the oil and fry them until they turn a beautiful golden brown.
About the Recipe
This recipe works because it balances flavor and texture without any complicated steps. The marinade seasons the prawns from the inside, while the corn flour creates that satisfying crunch on the outside. You do not need any special equipment or hard to find ingredients. Medium sized prawns are ideal here because they cook quickly and evenly, and they are easier to handle than jumbo ones.
The half hour marinating time gives the flavors a chance to sink in, but it does not take so long that you lose patience. Because the prawns are patted dry before marinating, the corn flour sticks better and fries up crispier.
Why you will love this recipe
These prawns are incredibly easy to prepare, and they always come out crispy and flavorful. The marinade has just enough spice to make things interesting without overwhelming the sweet taste of the prawns. I like how a little black pepper lifts the flavor without making it too hot. The corn flour coating stays light and does not feel heavy or greasy, which is important when you are serving these as finger food.
They fry quickly, so you can make a big batch in no time. Plus, they taste just as good whether you serve them as a starter or pack them alongside rice for a meal. The tails give each prawn a rustic look and make them fun to eat with your hands.
Cooking Tips
Make sure you pat the prawns completely dry after rinsing them, otherwise the marinade will not stick as well. When you add the corn flour, toss the prawns gently until all the moisture is absorbed and each one has a light, even coating. Do not crowd the frying pan, because that lowers the oil temperature and makes the prawns soggy instead of crispy.
Fry them in small batches over medium heat so they cook through without burning. If the oil is too hot, the outside will brown before the inside finishes cooking.
Serving and Storing Suggestions
This recipe serves about four people as an appetizer, or two as a main dish if you pair it with rice or noodles. Prep time is around 10 minutes, and marinating takes 30 minutes. Frying takes another 10 to 15 minutes depending on how many batches you make. Serve the prawns hot and fresh, right out of the pan, with a squeeze of lemon or a side of chili sauce for dipping.
They taste best within an hour of frying. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to one day, then reheat them in the oven to bring back some of the crispness.
Similar Recipes
- Garlic Butter Shrimp
- Salt and Pepper Squid
- Spicy Fried Chicken Wings
- Tempura Vegetables
- Honey Chili Potatoes
Nutrient Benefits
Prawns are a lean source of protein and contain healthy omega 3 fatty acids that support heart health. They also provide selenium, which plays a role in immune function, and vitamin B12, which helps with energy production. Ginger and garlic add antioxidants and have anti inflammatory properties.
Because these prawns are fried, they do contain more fat than steamed or grilled versions, but the portion size is manageable. Pairing them with a fresh salad or steamed vegetables can balance out the meal.
Crispy Fried Prawns
Ingredients
- 25 to 30 Prawns medium size
- as required Corn Flour
- 2 tsp Ginger Garlic Paste
- 1 tsp Soy Sauce
- 1/4 tsp Black Pepper Powder
- 1 tsp Red Chilli Powder
- 1 tbsp Vinegar
- for frying Oil
- as per taste Salt
Instructions
- Shell the prawns carefully so that the tails are left unbroken. De-vein and rinse the prawns with water. Pat them dry.
- To the prawns, add all the ingredients except oil and corn flour.
- Toss thoroughly and marinate for 1/2 hour.
- Now add as much corn flour as is required to absorb all the moisture.
- Heat oil in a frying pan over medium flame.
- Take a few prawns at a time and fry them until golden brown
- Serve at once.
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Frequently Asked Questions
Can I use frozen prawns for this recipe?
Yes, just thaw them completely in the refrigerator overnight and pat them very dry before marinating. Extra moisture will prevent the corn flour from sticking properly.
What can I use instead of corn flour?
Rice flour or all purpose flour works well, though corn flour gives the crispiest texture. Rice flour is a good gluten free option and also fries up light and crunchy.
How do I know when the oil is hot enough for frying?
Drop a small pinch of corn flour into the oil. If it sizzles and floats to the surface right away, the oil is ready. If it sinks or browns too quickly, adjust the heat accordingly.
Can I prepare the marinated prawns ahead of time?
You can marinate them for up to two hours in the refrigerator, but add the corn flour just before frying. Adding it too early makes the coating soggy.
Why do the prawns need to be deveined?
The vein is actually the digestive tract and can have a gritty texture and slightly bitter taste. Removing it makes the prawns more pleasant to eat.
4 comments
Can you use a different kind of flour?
nice
Very yummy, and it doesn’t even need marination. I was in a hurry and fried the prawns as soon as I mixed them with the rest of the ingredients, and they still came out delicious! I also used chili oil mixed with regular oil for frying.
thanks. but where is the picture??