Prawns beignets Recipe

Prawns beignets Recipe

Light and crispy prawns cooked in a delicate batter with a breadcrumb finish.

  • Preparation
    15mins
  • Cooking time
    10mins
  • Rest time
    1hr
Rate this recipe
(16 votes) 4.6/5
Ingredients
Pour people
  • Frozen king prawn(s) : 18 whole
  • Plain flour : 100 g
  • Semi-skimmed milk : 150 ml
  • Whole egg(s) : 1 whole
  • Baking powder sachet(s) : 0.5 whole
  • Frying oil : 500 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the rest of the recipe
  • Plain flour : 50 g
  • Breadcrumbs : 100 g
Method
  • ETAPE 1

    For the batter: beat the egg and then add the flour, milk and baking powder. Mix until smooth and lump-free and then season with salt and pepper. Place the batter in the fridge and leave to rest for one hour.

  • ETAPE 2

    De-shell the prawns, leaving the tail intact.
    Place the oil in a deep pan and heat to 180°C.

  • ETAPE 3

    Roll the prawns in flour, dip into the batter and then roll through breadcrumbs.
    Carefully place the prawns in the cooking oil and cook for 2 minutes.
    Once golden brown, remove the prawns beignets from the oil and drain on kitchen paper.
    Serve immediately.

Chef's tip

«Serve with a sweet and sour dipping sauce and a crunchy salad.»

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