Ingredients:

  • 1 lb (450 g) Large Shrimp (Prawns), 16/20 count, peeled, deveined, tails left on
  • 1/2 cup (60 g) All-Purpose Flour
  • 1 tsp (5 g) Fine Sea Salt (plus extra for seasoning)
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper
  • 2 large Eggs, lightly beaten with 1 tbsp water
  • 2 cups (120 g) Panko Breadcrumbs
  • 4 cups (Approx. 950 ml) Vegetable, Canola, or Peanut Oil (for frying)

Instructions:

  1. Prepare the Prawns: Ensure prawns are peeled and deveined, leaving the tail shell intact. Pat them aggressively dry with kitchen paper to remove all moisture. Lightly sprinkle the prepared prawns with salt and pepper.
  2. Set Up the Breading Station: In the first dish, combine the flour, 1 tsp salt, and pepper. In the second dish, whisk the eggs with a splash of water until uniform. In the third dish, spread the Panko breadcrumbs in a layer.
  3. Coat the Prawns: Take one prawn, coat it fully in the seasoned flour, shaking off any excess. Dip the floured prawn into the egg wash, allowing excess to drip off. Immediately press the prawn firmly into the Panko breadcrumbs, ensuring the entire surface is covered.
  4. Chill (Crucial Step): Place the coated prawns on a wire rack set over a baking sheet. Chill in the refrigerator for a minimum of 15 minutes. This chilling step is vital for setting the crust and preventing it from detaching during frying.
  5. Preheat the Oil: Pour the oil into a heavy-bottomed pot to a depth of at least 2 inches (5 cm). Heat the oil slowly until a deep-fry thermometer registers 350°F (175°C). Maintain this temperature throughout the cooking process.
  6. Fry the Prawns: Working in small batches (no more than 4–5 prawns at a time) to avoid dropping the oil temperature, gently lower the prawns into the hot oil using tongs. Fry for 2–3 minutes, turning once, until the coating is a deep, uniform golden-brown and the shrimp meat is opaque.
  7. Finish and Serve: Remove the fried prawns immediately and place them on the wire rack (do not use paper towels) to drain excess oil. While still piping hot, immediately sprinkle the drained prawns with a pinch of fine sea salt. Serve hot with your chosen dipping sauce.