Monday, 12 June 2017

Fried School Prawns in a Curry Coating

It was my friend Kathy's birthday last Wednesday and we usually get together each year to celebrate our birthdays.     This time we had a very busy day with work and thought we would pop around after dinner to wish Kathy a Happy Birthday rather than organising a mid week dinner.    I had purchased some local school prawns as they have been scarce this year due to the white spot disease with Australian prawns so whenever they are available I always make sure to buy some.   I had seen this recipe before and always meant to try it so this seemed like the perfect time to give them a coating and a quick fry before popping them into an insulated container so they arrived hot when we arrived at our friends house.

Trust me, these are delicious.  Much like deep fried white bait you eat them whole.   Shell, head and tail complete. They are crunchy and delightful.  Sprinkled with sea salt and a little lime juice, they are the perfect accompaniment to a cold glass of white wine and some lively company.

We arrived, unannounced at around 6pm, in the pouring rain to find our homely friends all rugged up.... there was Kathy in her polar bear pyjamas which one son had bought her for Mothers Day and there was her husband with his beanie in place.  Luckily we were welcomed and the heater was blazing.  We all had an enjoyable evening and suitably celebrated another year on.  Mind you, I did feel a touch overdressed.

Next time you get some small school prawns, fry them like this, you will be pleasantly surprised 😊
Here is the original recipe by Billy Law from 'Man Food' and next time I might make the aioli as well but they were delicious served alone with a sprinkling of lime juice.


Fried Curry School Prawns

vegetable oil, for deep frying 
200 grams plain flour
2 tablespoons curry powder
1 teaspoon cayenne pepper
1 tablespoon sea salt flakes, plus extra to dust over cooked prawns
1 egg white
500 grams small school prawns, shrimp (already cooked is fine)
lime halves to serve

Combine the flour, curry powder, cayenne pepper and salt in a large bowl.
Whisk the egg white and combine with the washed and drained prawns in another bowl.
Heat the vegetable oil in a saucepan to 180C.
In batches, place some prawns into the flour, coat lightly and then dip into the hot oil.
Fry for 2 -3 minutes, stirring occasionally.
(The whiskers get dissolved so if they go in in a clump they will separate).
Remove and drain on paper towels whilst you cook the next batch.
Sprinkle with extra sea salt whilst still hot.
Serve hot with the lime halves to drizzle over.
(Please note I had 1kg school prawns and doubled the ingredients and used a whole egg.)


Do your friends ever greet you in their pyjamas?
Buon appetito, enjoy Merryn xx