What better than breaded Tiger Prawns & chilled beer ?

Whenever I get my hands on fresh sea food , I prefer to keep the cooking non complicated & simple , so as to allow its natural flavor to shine . Sea food , in my opinion , can be described in many ways from being sweet & delicate to strong or muddy and hence the flavors used in combination with it should be carefully selected to enhance the delicate taste and not dominate it .

Tiger prawns are an all-time favorite in the Hungry Boy kitchen and are always 'handpicked'. The large ones from the shopping bag are kept aside for either a glorious flavor packed seafood tandoor or this quintessential English breaded version. While entertaining guests , you would love to present the breaded version as a starter paired along with a dash of lime & fresh home made aioli ( https://www.thehungryboy.in/post/lemon-aioli-a-plate-full-of-cajun-indulgence ) or with some pickled onions . Needless to mention , this is a very fast moving starter option and hence , do make sure that you have enough for every one and maybe also a few extra pieces ! Also , if this is a shortlisted starter dish for your party , do not miss some chilled draft beer while pairing the drinks. When dressing this up as a home meal , you can accompany it with some simple herbed butter rice .

Either way - these breaded prawns need to be cooked in hot oil and over low flame - Also , they need to be served and devoured straight off the frying pan . No later & in no other order.

Things you will need :

• 10 -12 pieces of large de-veined prawns

• 1/2 cup good quality breadcrumbs

• Paprika powder , as per taste

• 01 large egg

• Salt and pepper to taste

• 01 tsp ginger - garlic paste

• Sunflower oil for frying

Steps to follow :

• Marinate the prawns with ginger garlic paste , salt and pepper . Keep this aside for 10 minutes as you get the other things ready.

• Pour the breadcrumbs onto a small plate and mix it with a couple of pinches of paprika powder . Beat the egg in a small bowl with some seasoning.

• Now , individually dip each prawn into the beaten egg and coat them in the paprika breadcrumb mix . Set aside the breaded prawns in the fridge for 5 minutes ( I find it easier to use alternate hands while doing this step - use one hand for dipping the prawn in the egg mix and the other for pressing the breadcrumbs onto the prawns. )

• In a deep frying pan , pour enough sunflower oil and heat .

• Lower the flame and very carefully dip the prawns, one by one into the oil and cook until golden and crispy .

• Once done , remove and drain away any excess cooking oil on a kitchen towel.

• Serve hot and enjoy with them with your favorite drink!