If you love prawns then you will love this recipe for these crispy chilli ginger prawns. They’re made with panko breadcrumbs which give them the perfect crispiness and they're spicy, gingery and full of flavour.
The recipe is quick, easy and simply involves dipping the prawns in a seasoned batter then coating them in the breadcrumbs. They are then cooked until they're golden and crispy.
Many recipes for crispy prawns tend to use eggs to help bind the breadcrumbs to the prawns but I find it can successfully be done with or without them. I sometimes use eggs when making crispy prawns but for this particular recipe, I prefer not to.
These crispy prawns can be served as a finger food for parties and also as a snack with some sweet chilli sauce. Sometimes, I even enjoy them for lunch with a side salad which I find filling and satisfying.
If you have any upcoming parties or like me you just love prawns and the flavour of ginger and chilli then give this recipe a try.
Ingredients for Crispy Chilli Ginger King Prawns
For the full list of ingredients and measurements, scroll to the recipe card below.
- King prawns – use uncooked large prawns or shrimp.
- Flour – use plain or all-purpose flour.
- Seasonings – salt, black pepper, ground ginger, onion granules and garlic granules.
- Water – use sparkling water.
- Breadcrumbs – I use panko breadcrumbs.
- Crushed chilli – or dried chilli flakes.
- Sunflower oil - for cooking.
- Parsley – chopped for garnish.
How to Make Crispy Chilli Ginger King Prawns
Make the batter
Add and whisk together the flour, salt, black pepper, ground ginger, onion granules, and garlic granules in a bowl then pour in the water and whisk to a smooth batter.
Prepare the breadcrumbs
Add the panko breadcrumbs and crushed chilli to another bowl then whisk them together.
Bread the prawns
Dip each prawn in the batter until fully coated then dip them into the breadcrumbs ensuring they are well coated. As you coat each prawn, place them on a plate or baking tray. Allow the prawns to rest at room temperature for 10 minutes.
Cook the prawns
Place a heavy duty pan on a medium heat then pour in the cooking oil and allow to heat. Place as many prawns as you can into the pan but ensure there is a little space between each prawn so they are not crammed in. Cook for 4 minutes, turning halfway through or until cooked through. Remove the prawns and place them on a plate or tray lined with kitchen paper towels.
Recipe Tips
- The prawns used in this recipe are medium to large and weighed around 13g each.
- The cooking time will vary dependent on the size of the prawns you use.
- Discard any left-over batter or breadcrumbs. I have tried to develop the recipe so there isn’t much waste but sometimes it unavoidable with breading and batter recipes.
Storage
Store any leftover prawns in an airtight container and store in the fridge for up to 2 days but they may lose their crispiness.
Nutrition
Nutrition based on 1 large crispy prawn - Calories: 51kcal | Fat: 3.1g | Saturates: 0.4g | Carbs: 3.1g | Sugar: 0.2g | Fibre: 0.1g | Protein: 3.1g | Salt: 0.11g
Recipes You May Like!
- Chilli and Ginger Prawn Fritters
- Prawn Noodle Stir Fry with Sweet Chilli
- Crispy Chicken Strips
- Baked Crispy Prawns (Shrimp)
Crispy Prawns with Chilli and Ginger
Ingredients
- 330g raw large king prawns (deveined) This equals around 24 large prawns
- 60g plain flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon ground ginger
- ½ teaspoon onion granules
- ½ teaspoon garlic granules
- 85ml - 95ml sparkling water
- 70g panko breadcrumbs
- 1 teaspoon dried crushed chilli
- Sunflower oil for cooking
- Parsley chopped for garnish
- Sweet chilli sauce for dipping
Instructions
- In a bowl, add and whisk together the flour, salt, black pepper, ground ginger, onion granules, and garlic granules. Pour in the water and whisk to a smooth batter. In another bowl, add and whisk the panko breadcrumbs and crushed chilli.
- Take 1 prawn, dip it in the batter until fully coated then dip it into the breadcrumbs ensuring it is well coated and place on a plate or baking tray. Repeat the process with all the prawns until they are all used up. Allow the prawns to rest at room temperature for 10 minutes.
- While they are resting, place a heavy duty pan on a medium heat and pour in the cooking oil. When the oil reaches around 160oC, carefully place as many prawns as you can into the pan but ensure there is a little space between the prawns so they are not crammed in. Cook for 2 minutes, turning halfway through if necessary. Remove the prawns and place them on a plate or tray lined with kitchen paper towels. Repeat this process until all your prawns are cooked.
Leave a Reply