Hi guys, this is a compilation of my popular prawn recipes! Easy and very delicious recipes you'll love! Try these 3 Easy and delicious recipes and let me know in the comments "How do you like them?" and what recipe you like the best?!". Peace and love my friends! Cook, create, stay positive, and have a delicious day everyone!
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Recipe #1 ✅ Super Crunchy Coconut Prawns Recipe - 3 ingredients homemade dipping sauce!
Ingredients
Prawns and seasonings
▢250 gram Large prawns Large shrimp/tiger prawns, About 8.8oz, peeled and deveined ( see detail in note )
▢¼ tsp Salt
▢¼ tsp Black pepper
▢¼ tsp Garlic powder
Coating ingredients
▢2 Egg Whisked
▢6-8 tbsp Panko breadcrumbs Or white breadcrumbs
▢6 tbsp Desiccated coconut Or shredded coconut
▢3-4 tbsp Plain flour
▢50 ml Coconut milk (Optional)
▢Oil for frying
Dipping sauce
▢2 tbsp Sweet chilli sauce
▢2 tbsp Orange marmalade or lemon marmalade
▢1 tbsp Lime juice or lemon juice
Recipe #2 ✅ Bang Bang Shrimp Recipe
Ingredients:
1.5 lbs shrimp, peeled & de-veined
1 cup buttermilk
1 cup cornstarch
1 cup oil for frying
1/2 tsp salt
1/2 pepper
1/2 cup kewpie mayo or regular mayonnaise
1/3 cup sweet chili sauce
2 tbsp sriracha
Green onions
Recipe #3 ✅ Easy King Prawn Butterfly recipe you'll love
Ingredients
▢16 Large Prawn About 350g (12oz), Large king prawn, tiger prawns, or shrimp, ( peeled, deveined, tails-on )
▢2 Egg Whisked
▢100 g Plain flour All-purpose-flour
▢150 g Golden bread crumbs Golden/white or panko bread crumbs ( see details in note )
▢Oil for frying Vegetable or neutral flavor oil
Seasonings
▢½ tsp Curry powder Hot or mild Indian curry powder
▢½ tsp Chilli powder Or paprika
▢½ tsp Garlic powder
▢½ tsp Pepper
▢½ tsp Salt
Dipping Sauce
▢3 tbsp Tomato Ketchup
▢2 tsp Mint yogurt sauce Or plain yogurt
▢1 tbsp Lime juice Or lemon juice
▢1 tsp Chopped coriander Finely chopped coriander or mint leaves
▢⅛ tsp Salt Or salt to taste
Deep Frying
Heat the oil on medium-high heat about 330-340°F ( 160-170° C ) and fry the breaded prawns for 3-4 minutes or until crispy golden brown.
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