BREADED TIGER PRAWNS

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Tiger prawns are larger in size, compared to other species of prawns. They have a rich flavour with a firm and meaty texture, making them a preferred choice for various culinary dishes. Breaded tiger prawns is one of the most commonly made recipe with tiger prawns.

Breaded tiger prawns are made by marinating the prawns in a spice mixture, coating them in a light, crispy breadcrumb and then fried until golden brown. The sweet, tender prawn meat contrasts beautifully with the crunchy exterior, creating a rich, yet delicate texture.

Breaded tiger prawns can either be deep-fried or baked until golden brown. It is an easy-to-cook appetizer or main dish, and is commonly served hot with dipping sauce such as mayonnaise, ketchup, tartar or sweet chilly.

ABOUT THE RECIPE:

Prawns have the tendency to curl while cooking. But for this recipe, the prawns might not get the crispy texture, when it curls. To prevent them from curling, either make small diagonal cuts on the underside (belly) of the prawns or use skewers to hold them straight. I’ve used skewers for this recipe. Using skewers might make it easy for serving too.

*I’ve shallow fried the prawns in this recipe. It can also be deep-fried or baked until golden brown.

INGREDIENTS FOR BREADED TIGER PRAWNS:

• TIGER PRAWNS – 500 GMS
• CURD – 1 TBSP
• CHILLY POWDER – 1 TBSP
• GARAM MASALA – 1 TSP
• CUMIN POWDER – 1 TSP
• PEPPER POWDER – 1 TSP
• GINGER GARLIC PASTE – 1 TSP
• PANKO BREADCRUMBS – 1 CUP
• SALT – AS REQUIRED
• OIL – 1/2 CUP

HOW TO MAKE BREADED TIGER PRAWNS:

• Clean and devein the tiger prawns. I’ve removed the shell completely. You can leave-in the tail, if you prefer.

• Add the prawns to a mixing bowl along with curd, chilly powder, garam masala, cumin powder, pepper powder, ginger garlic paste and salt.

• Mix everything well and let it rest in the refrigerator for at least 4 to 5 hours.

• After 4 to 5 hours, remove it from the refrigerator. Soak the wooden skewers in water, then thread the prawns lengthwise.

• Add the breadcrumbs to a plate. Also, add the prawns to it and coat them with breadcrumbs on all sides.

• Meanwhile, heat a pan and add 4 tablespoon of oil to it.
• Once the oil is heated, place the breadcrumb coated prawns to it. Add 2 or 3 at a time.

• On medium-low flame, let it fry for 30-40 seconds on one side and the flip it over. Turn it on definite intervals and fry them until it turns golden brown in color.

• Once it turns golden brown in color, remove it and place it on a plate with tissue paper. The tissue paper helps to absorb the excess oil.

• Repeat the process with the remaining prawns.

YUMMY, CRISPY AND DELICIOUS BREADED TIGER PRAWN IS READY.

SERVE IT HOT WITH YOUR FAVOURITE DIPPING SAUCE.

I HAD BREADED TIGER PRAWNS WITH MAYONNAISE AND KETCHUP.

PRO TIPS:

• Marinating the prawns for at least 4 to 5 hours is mandatory. This helps the prawns with a juicy and flavourful meat.
• Either skewers can be used or tiny slits can be made underneath the prawns to prevent curling.
• Soak the skewers in water for 15 minutes before use. This prevents burning of the skewers.
• Always fry them on medium-low flame to prevent burning.
• These prawns can also be deep-fried or baked in the oven at 400F for 10 to 15 minutes.