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.
12 large prawns, peeled (leave the tail on), deveined, butterflied
1/2 cup cornflour (cornstarch)
2½ cups cornflakes
vegetable oil, for deep frying
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
½ cup tamarind concentrate
⅓ cup brown sugar
¼ tsp Kashmiri chilli powder
¼ tsp ground cumin
pinch sea salt flakes
½ cup water
Combine the marinade ingredients in a bowl. Add the prawns and mix well. Set aside while you make the tamarind chutney.
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.
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.
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.
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.
Serve prawns with tamarind chutney for dipping.
– 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.