Crispy Prawns Chilli Dip (Printable Version)

Golden prawns with a spicy chilli dip, perfect for flavorful appetizers or snack moments.

# What You'll Need:

→ Prawns

01 - 14 oz large raw prawns, peeled and deveined (tails optional)
02 - 1 teaspoon sea salt
03 - ½ teaspoon ground black pepper
04 - ½ cup plain flour
05 - 2 large eggs
06 - 3½ oz panko breadcrumbs
07 - ½ teaspoon garlic powder
08 - ½ teaspoon paprika
09 - Vegetable oil, for frying

→ Chilli Dip

10 - 3 tablespoons sweet chilli sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon soy sauce
13 - 1 teaspoon lime juice
14 - ½ teaspoon finely grated fresh ginger
15 - 1 small garlic clove, minced
16 - ½ fresh red chilli, finely chopped (optional)

# Directions:

01 - Pat prawns dry using paper towels and season evenly with sea salt and black pepper.
02 - Arrange three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs combined with garlic powder and paprika.
03 - Dredge each prawn in flour, dip into the beaten eggs, then coat thoroughly with the seasoned panko mixture.
04 - Pour vegetable oil to a depth of approximately 1¼ inches into a deep frying pan and heat to 350°F.
05 - Fry prawns in batches for 2 to 3 minutes per side until golden brown and crispy; drain on paper towels.
06 - Combine sweet chilli sauce, rice vinegar, soy sauce, lime juice, grated ginger, minced garlic, and chopped red chilli in a small bowl; whisk thoroughly.
07 - Present the hot crispy prawns alongside the chilli dip for dipping.

# Expert Advice:

01 -
  • The panko crust stays ridiculously crispy even after a few minutes, unlike regular breadcrumbs that go soft.
  • The chilli dip has just enough tang and heat to wake up your taste buds without overpowering the prawns.
  • It comes together so fast you can make it on a whim when friends text that they are on their way over.
02 -
  • If the oil is not hot enough the coating absorbs grease and goes limp, so wait until it reaches 180 degrees C before you start frying.
  • Press the panko firmly onto each prawn or it falls off in the oil, I learned this after watching half my first batch shed their coating in the pan.
03 -
  • Keep the fried prawns warm in a low oven while you finish the batches so they all stay hot and crispy.
  • Grate the ginger on the finest side of a grater or use a spoon to scrape out just the pulp, it melts into the dip without leaving fibrous bits.

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