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Southern-fried prawns

 


Method 1

Ingredients

sunflower oil

for deep-frying

½ bunch of coriander

leaves picked, to serve

1 lemon

zested (optional) and cut into wedges to serve

For the prawns

100ml buttermilk

½ tsp garlic granules

1 tsp ground ginger

18 jumbo raw prawns

head left on, tails peeled, butterflied

For the coating

100g plain flour

1 tbsp cornflour

½ tsp cayenne pepper

½ tsp dried thyme

½ tsp ground coriander

50g cornflakes

crushed to fine crumbs

step 1

To prepare the prawns, mix the buttermilk, garlic granules and ground ginger together in a bowl. Add the prawns and stir to coat, then chill for at least 30 mins or overnight.

step 2

Meanwhile, make the coating by combining all of the ingredients with a pinch of salt in a shallow dish. Set aside.

step 3

Allow any excess buttermilk marinade to drip off the prawns, then dip in the coating mixture, turning to ensure an even covering.

step 4

Heat a deep-fat fryer no more than a third full of oil to 180C. Or, heat the oil to a depth of 10cm in a pan until a cube of bread sizzles and turns golden in 30 seconds. Carefully lower 3-4 prawns into the oil at a time and deep-fry for 2 mins, or until crisp and golden. Transfer to a plate lined with kitchen paper using a slotted spoon, then season and sprinkle with the coriander leaves and lemon zest, if you like. Serve with the hot gumbo dip (see below) and some lemon wedges for squeezing over.

Method 2

🍤 Southern-Fried Prawns

📝 Ingredients:

For the Prawns:

1 lb (450g) large prawns or shrimp, peeled and deveined (tails on or off)

1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, let sit 10 min)

1 tsp hot sauce (optional, for marinade)

Salt and pepper

Seasoned Flour Coating:

1 cup (125g) all-purpose flour

½ cup (60g) cornmeal (for crunch — optional but recommended)

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp cayenne pepper (adjust to taste)

½ tsp black pepper

1 tsp salt

For Frying:

Vegetable or peanut oil for deep frying

👩‍🍳 Instructions:

1. Marinate the Prawns:

In a bowl, mix buttermilk, hot sauce, a pinch of salt, and pepper.

Add prawns and marinate for 20–30 minutes (or up to 1 hour in the fridge).

2. Prepare the Coating:

In another bowl, combine flour, cornmeal (if using), and all the spices.

Mix thoroughly to distribute the seasoning.

3. Coat the Prawns:

Remove prawns from the buttermilk, letting excess drip off.

Dredge in the seasoned flour mixture, pressing lightly to ensure full coating.

Place on a tray and let sit for 10 minutes (helps the coating stick better).

4. Fry the Prawns:

Heat oil in a deep fryer or deep skillet to 350–375°F (175–190°C).

Fry prawns in small batches for 2–3 minutes, until golden brown and crispy.

Remove and drain on paper towels or a wire rack.

🍋 Serve With:

Lemon wedges

Spicy remoulade, tartar sauce, or hot honey

Coleslaw or fries on the side

In a po’ boy sandwich with lettuce, tomato, and sauce in a soft baguette

🔄 Tips & Variations:

For extra crispy prawns, double-dip: dredge, dip in buttermilk again, then dredge again.

Use self-rising flour for an airier crunch.

Add a dash of Old Bay seasoning or Cajun spice to the flour for a Southern kick.

Make it gluten-free by using rice flour or gluten-free flour blends.




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