fbpx
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Bali Prawns

Previous
Next

The cornflake crumb on these delicately flavoured prawns gives off such a loud crunch, you’ll have to apologise to the neighbours for all the commotion. Golden, crispy and the perfect friend-making dish to take to a party or on a picnic.

WATCH THIS RECIPE

Bali Prawns

PREP TIME
20 minutes
COOK TIME
10 minutes
SERVES
Makes 12
Ingredients

12 large prawns, peeled (leave the tail on), deveined, butterflied

1/2 cup cornflour (cornstarch)

2 eggs

2½ cups cornflakes

vegetable oil, for deep frying

sea salt

 

Marinade:

2 tsp Kashmiri chilli powder*

½ tsp turmeric

juice of 1 lemon

1 tbsp finely grated ginger

2 garlic cloves, finely grated

½ tsp sea salt

¼ tsp ground black pepper

 

Tamarind chutney:

½ cup tamarind concentrate

⅓ cup brown sugar

¼ tsp Kashmiri chilli powder

¼ tsp ground cumin

pinch sea salt flakes

½ cup water

Steps
Step 1

Combine the marinade ingredients in a bowl. Add the prawns and mix well. Set aside while you make the tamarind chutney.

Step 2

For the tamarind chutney, combine the ingredients in a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes or until the sugar has dissolved and the mixture is syrupy.

Step 3

Meanwhile, set up your crumbing station. Crack the eggs into a medium-sized bowl and give them a whisk. Place the cornflakes into a large bowl and scrunch them with your hands until they’re coarsely crushed. Now place the cornflour onto a plate or in a shallow dish.

Step 4

To prepare the prawns, coat each in the flour, shaking off excess, before dipping in the egg mixture and then tossing in cornflake crumbs (press well to coat). Transfer crumbed prawns to a large plate.

Step 5

Pour enough oil to come about 2cm (just under 1”) up the side of a high sided frying pan. Heat over high heat until the oil reaches 160C/320F or when a wooden spoon dipped into the oil forms small bubbles. Cook the prawns, in two batches, turning for 2 minutes or until crisp and golden. Drain on paper towel. Season with salt while warm.

Step 6

Serve prawns with tamarind chutney for dipping.

Note Icon

NOTES –

– Kashmiri chilli powder is a mild, bright red chilli powder from India. Substitute regular chilli powder and a little sweet paprika if you can’t find this particular variety.

Tags:
Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5
Rated 5 out of 5
5 out of 5 stars (based on 4 reviews)
Excellent100%
Very good0%
Average0%
Poor0%
Terrible0%
Guy
August 18, 2022

Wonderful!

I’ve made these several times now. They are the bomb!

Heather
August 15, 2022

Awesome Prawns

Made these a few times now and they are sooo good. Guest always are in awe over them and ask for the recipe. Definitely a keeper.

Had to make a few substitutes (only had frosted flakes) but they are our favourite prawns now.

Paul
July 18, 2022

As good as it looks!

Made it. Ate it all!

I also adapted the recipe to some tilapia for our guests that don’t care for prawns. Excellent.

Popular on Marion's Kitchen

Leave your rating and review