Ingredients

The following ingredients have 4 Servings
  • 12 king prawns
  • 1 egg, whisked
  • 150g (5oz) panko crumbs
  • 60g (2oz) gram flour
  • 2.5cm (½ tsp) curry powder
  • 2.5cm (½ tsp) chilli powder
  • 2.5cm (½ tsp) ground ginger
  • 5ml (1 tsp) garlic granules
  • Salt and pepper, to taste

Instruction

  • Remove the head of the prawn.
  • Using a sharp knife, make an incision down the centre of the shell on the back of the prawn and take out the black vein.
  • Remove the shell but leave the tail intact. 
  • Flatten the prawn lightly, and repeat the process with the rest of the prawns.
  • Whisk the egg with the curry powder, chilli, ginger and garlic. Season.
  • Place the flour and panko on two respective plates. 
  • Heat the oil in a large saucepan or deep fryer. Test the oil by dropping a bit of batter in it. It should sizzle immediately.
  • Dip the prawn into the egg batter, then cover with flour, and lastly with panko. 
  • Lower the prawn with a spatula into the oil and fry until browned, crisp and cooked through. Remove the prawn with a spatula or tongs. Drain on a kitchen towel.
  • Repeat the process with all the prawns.
  • Serve with salad and a sweet chilli dip. Pakora sauce works too! Enjoy!