Deep-fried Breaded Prawns

Deep-fried Breaded Prawns

The prawns are so straight and I flavoured the batter. Good for the bento box. I serve them with my easy tartar sauce.

Ingredients: For making 16

Black tiger prawns
1 to 2 tablespoons
to taste
For the batter:
※Weak flour (Cake flour)
2 tablespoons
2 tablespoons
1 teaspoon
as needed
For tartar sauce
Boiled eggs
2 tablespoons
Ketchup, vinegar and lemon juice
1/2 teaspoon each
Salt and pepper
to taste
As needed


1. Peel the prawns and rinse well. Marinate with the pre-seasonings and let stand for about 5 minutes. Cut open the back lengthways with a knife and remove the veins.
2. With a knife, make a light lengthwise slit.
3. Next, cut about halfway through the shrimp right at the middle. Make two more slashes, one 1 cm away from the first slash, and the other 2 cm away, to make three slashes altogether.
4. Straighten the shrimp by pushing the back of the shrimp towards the front. You might feel the sinew breaking.
5. Cut off the tips of the tails if you don't want the oil to sputter.
6. Coat each prawn with the ※ batter.
7. Coat with panko. Just before frying the prawns, stretch them straight once more, then gently drop them to the oil.
8. Deep-fry in oil that has been heated to 340°F/170°C. Since they were slashed through several times, they will cook quickly.
9. Tartar sauce Chop the onion finely and sprinkle with salt, then microwave for 2 to 3 minutes. This makes the onion sweeter.
10. Mash the boiled egg finely with a fork or masher.
11. Combine all the tartar sauce ingredients.
12. Serve the fried prawns and tartar sauce together.

Story Behind this Recipe

I love plump deep-fried prawns. They're yummier if you make them at home.