Ingredients:

  • 1 lb Large, raw prawns (approx. 16-20 count), peeled, deveined, and tail-on
  • 1 cup Full-fat buttermilk
  • 1 tsp Mild hot sauce (e.g., Tabasco)
  • ½ tsp Fine sea salt (for marinade)
  • ¼ tsp Black pepper
  • 1 cup All-purpose flour
  • ¼ cup Cornstarch
  • 1 Tbsp Smoked paprika
  • 1 tsp Garlic powder
  • ½ tsp Cayenne pepper (optional)
  • ½ tsp Fine sea salt (for dry mix)
  • 2 cups Japanese Panko breadcrumbs
  • 4–6 cups Neutral oil with high smoke point (e.g., Canola, Vegetable)
  • Flaky sea salt (for finishing)
  • 1 large lemon, zested and cut into wedges
  • 2 Tbsp Fresh parsley, finely chopped

Instructions:

  1. Prep Prawns: Ensure the prawns are fully peeled and deveined. Pat them aggressively dry with kitchen paper. A dry prawn is essential for a crispy coating.
  2. Marinate: Combine buttermilk, hot sauce, salt, and pepper in a bowl. Add the prawns, toss to coat, and allow them to marinate for a minimum of 30 minutes in the refrigerator.
  3. Set Up Stations: Arrange three shallow dishes side-by-side. Station 1 (Dry Mix): Combine flour, cornstarch, paprika, salt, garlic powder, and cayenne; whisk. Station 2 (Wet Mix): Use the bowl of marinated prawns. Station 3 (Panko): Place Panko breadcrumbs in the third dish.
  4. Dredge (Triple Coat): Work in small batches using the 'dry hand/wet hand' method. Dip a prawn from buttermilk (Wet Hand) into the Flour Mix (Dry Hand), coating completely. Dip back into the buttermilk briefly (Wet Hand). Transfer to the Panko (Dry Hand) and press the Panko firmly onto the prawn for maximum adhesion.
  5. Chill: Place the coated prawns on a wire rack and chill in the freezer for 15 minutes or the refrigerator for 30 minutes. This crucial step sets the coating and prevents it from falling off during frying.
  6. Heat Oil: Pour the neutral oil into a heavy-bottomed pot and heat slowly until the temperature reaches 350°F (175°C). Use a thermometer religiously.
  7. Fry in Batches: Carefully lower 4–5 prawns into the hot oil using tongs, ensuring they do not touch. Fry for approximately 2–3 minutes, turning once, until the coating is a deep golden brown and the prawns are cooked through.
  8. Drain and Season: Remove the prawns with a spider skimmer and place immediately onto the wire rack (do not use paper towels). Immediately sprinkle generously with flaky sea salt and lemon zest. Allow the oil temperature to recover to 350°F before frying the remaining batches.