Introduction

Enjoy a crispy, flavorful twist on classic chip shop prawns with this Butterfly Shrimp special. Coated in coconut and panko breadcrumbs, these prawns are perfectly golden and served with a zingy sweet chili dip for an irresistible appetizer or snack.

The image shows a close-up of several pieces of crispy, golden-brown breaded shrimp with some charred spots, arranged on fresh green lettuce leaves. Each shrimp has a slightly curved shape with bright red-orange tails standing upright. There are small green parsley leaves scattered over the shrimp, adding a fresh contrast. In the background, there is a wedge of pale yellow lemon, slightly out of focus. All of this is placed on a white plate with a white marbled textured surface beneath it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450 g) large raw shrimp (prawns), 21/25 count, peeled and deveined, tail left on
1/2 tsp (3 g) fine sea salt (plus more for seasoning after frying)
1/4 tsp (1 g) black pepper
1/2 cup (60 g) all-purpose flour
1 tsp (5 g) smoked paprika
2 large eggs
1 Tbsp (15 ml) cold water
1 cup (90 g) Panko breadcrumbs
1/2 cup (40 g) unsweetened shredded coconut (desiccated)
4 cups (950 ml) high heat neutral oil (e.g., canola, sunflower, or groundnut oil)
1/2 cup (120 ml) good quality sweet chili sauce
1 Tbsp (15 ml) fresh lime juice
1 tsp (5 g) finely minced fresh ginger
1/2 tsp (2 g) sesame oil

Instructions

Step 1: Ensure the prawns are fully peeled and deveined, leaving the tail attached. Pat them dry thoroughly with kitchen paper to remove any moisture.
Step 2: Butterfly each prawn by placing it curved side up on a chopping board. Slice down the center of the back almost to the belly, then gently open and flatten it. Season lightly with salt and pepper.
Step 3: In a small bowl, mix the sweet chili sauce, lime juice, minced ginger, and sesame oil to make the dipping sauce. Set aside.
Step 4: Prepare three shallow dishes: Dish 1 with flour and smoked paprika mixed, Dish 2 with eggs whisked together with cold water, and Dish 3 with panko breadcrumbs and shredded coconut combined.
Step 5: Coat each butterflied prawn by first dusting it with the flour mixture, shaking off excess, then dipping into the egg wash, and finally pressing into the panko-coconut mix to fully coat. Handle gently by the tail.
Step 6: Place coated prawns on a wire rack and refrigerate for at least 30 minutes to help the coating adhere during frying.
Step 7: Heat the neutral oil in a pot or fryer slowly to 350°F (175°C). Use a thermometer to maintain the temperature.
Step 8: Fry the prawns in batches of 4-5, avoiding overcrowding, for 2-3 minutes per batch. Turn once until they are golden brown and cooked through.
Step 9: Remove prawns with a spider strainer, letting excess oil drain, then transfer to a wire rack. Season immediately with a pinch of salt. Serve hot with the sweet chili dip.

Tips & Variations

For extra flavor, add a pinch of cayenne pepper to the flour mixture for a mild spicy kick.
Substitute shredded coconut with finely chopped toasted almonds for a nutty variation.
Use fresh lime wedges alongside the dip for added zest.
Ensure prawns are well dried before coating to maximize crispiness.
Leftover prawns can be gently reheated in an oven to retain crispness instead of microwaving.

Storage

Store any leftover prawns in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5-7 minutes to keep the coating crispy. Avoid microwaving as it can make the coating soggy.

How to Serve

The image shows a white plate filled with several crispy, golden-brown breaded shrimp arranged close together, each shrimp curved with a bright orange-red tail sticking up. The shrimp have some dark char marks for a grilled look, giving a crunchy texture to their coating. Under the shrimp, there is a layer of fresh green lettuce leaves and small red pieces, possibly tomato or pepper, adding color contrast. On the side at the back, there is a wedge of bright yellow lemon. Some small green parsley leaves are placed on and around the shrimp, enhancing the fresh look. The plate is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, but make sure to fully thaw and pat them dry before preparing. Excess moisture will prevent the coating from crisping properly.

What oil is best for frying these prawns?

Choose a neutral high smoke point oil such as canola, sunflower, or groundnut oil to achieve a crispy coating without imparting unwanted flavors.