So it’s been a couple of weeks since I’ve posted, I’ve been super busy with Uni assignments and working on top of that. But I’m finally assignment-free and ready to post a load of reviews, recipes and more. Although I’ve not been posting, I’ve been documenting and tasting so many things so keep your eyes peeled!
I thought I’d make my return by uploading a fun and yummy recipe, behold… the Popcorn shrimp! I can’t get enough of prawns at the moment, tempura, grilled, in pasta, you name it, I’ve eaten it in the past month. The best part is they are super easy to make! And super delicious.
This recipe isn’t particularly hard, but I wouldn’t class it as ‘easy’ just because you need to make sure you’re frying it at the right heat, it takes a little knowledge and being able to use your eyes to figure out when the prawns are ready to come out from the oil.
So let’s get going!
Cooking time: 35-40 mins.
-Raw Jumbo King Prawns, about 400g
-1 cup of plain flour (approx)
-1-2 cups of panko breadcrumbs (Optional, but makes the shrimp crispier)
-2-3 tablespoons of milk
-Salt & Pepper
-1 tablespoon of peri peri salt or paprika (optional)
-Vegetable or sunflower oil
Begin by tapping lightly on the prawns with kitchen paper so they aren’t so sloppy and wet. Then, mix flour, 1 tablespoon of cajun seasoning, salt and pepper and if you are using paprika or peri salt, add this too. Then crack the eggs and add the milk, adding another tablespoon of cajun seasoning and mix.
Coat the prawns fully in the flour mix. Then, dip the prawns into the egg and let them swim in there until they are fully coated. If you are using panko, mix a bit of salt, pepper and a tablespoon or so cajun seasoning (paprika if you are using) into the panko. If you aren’t using panko, put the prawns back into the flour mix, to get a second coating. If you are using panko, dip the prawns into the panko so it coats it fully.
Once you have coated all your prawns, heat the oil into a pan. Instead of deep frying, I decided to shallow fry as I find this easier to maintain a heat and cook them. I used vegetable oil and left the oil in the pan on a high heat for a couple of minutes, before bringing the heat back down to low-medium. To test if the oil is hot enough, you can put a little bit of prawn into the oil to see if it cooks. I did a couple of test runs with the prawns to see how long to leave them in there and how to cook them perfectly. You want to cook about 6 (depending on how big the pan is) just so they all have room to cook and crisp up individually, add too many prawns and the oil will get thick and messy.
So, make sure the coating doesn’t go too brown after 1-2 minutes, if so, the oil is too hot so turn it down. You want to leave the prawns in the oil for about 1-2 minutes each side, and the coating will need to be golden, not dark.
Once the prawns are golden, take them out and place on kitchen paper to let them drain out a little. After you have finished cooking the prawns and drained the oil a little, eat them fresh as they are with a little aioli and enjoy.
Will you be giving this recipe a go? I would love to see you guys try this. Comment below!