Salt and Pepper Prawns

I haven’t been posting as much recently as I’d like - I’ve been distracted by renovating my house and being headhunted for a new job in Singapore. I know, that’s a strange combination but that’s how things have worked out this year.

In any case, I pushed hard to get my house done a bit early so that I could move in for Christmas. Luckily, my builder was able to pull it off. There’s still plenty to do but I decided things were good enough for a little housewarming party.  I, of course, went over the top with the menu and barely got to chat with the guests!

Anyway, one of the dishes on the day had standout comments and I thought it was worth sharing with everyone. These salt and pepper prawns are about as easy to make as anything I cook but almost everyone is a fan.

 

You’ll need:

  • 12 green king prawns
  • 1/4 box of Krummies or other breadcrumbs
  • 3 tbsp pepper
  • 2 tbsp salt
  • 1cm canola or vegetable oil in a deep fry pan

First, mix the Krummies, salt, and pepper together well and set aside. Then remove the heads from the prawns and shell the bodies, leaving the tails on.

With a small knife make a shallow cut along the full length of the top of the body, from the tail to the head. This will allow you to remove the digestive tract and also butterfly the prawns. Coat the prawns in the mixture on both sides, making sure to sprinkle all areas with your hands.

Heat the oil over medium/high heat until it sizzles when you drop a breadcrumb in. Cook the prawns in batches of four, 1 minute on each side (turning between sides).

Remove the prawns and place on some paper towel to drain. Season with a little more salt and that’s it! Your easiest party snack sorted from now on…