CRISPY FRIED PRAWN RECIPES

Steps:

• Take a large shallow dish. Measure out the turmeric and chilli powder and add to the dish. Crush the garlic in a garlic crusher and add to the spices. Mix together.
• Drain the prawns using a sieve, then add the prawns to the spices and stir to coat.
• Put the semolina into another shallow dish, add the prawns and mix to coat in the semolina. Get a baking tray covered with crumpled kitchen paper ready to put the prawns on when cooked.
• Take a large frying pan, pour in a 2cm depth of sunflower oil and heat it gently for about 5 minutes. To test the oil is hot enough, add a cube of bread – it should turn golden in 15 seconds. Use a slotted spoon to add half the prawns to the hot oil – stand well back as the oil will spit when the prawns are added. Cook for 3-4 minutes, until the prawns are pale golden. Remove with a slotted spoon and place on the prepared tray to drain off any excess oil. Repeat to cook the remaining prawns.
• Meanwhile, cut the lemon into 6 wedges. Fill a bowl with cold water, plunge the radishes and their leaves in and clean off any dirt. Serve the prawns with a wedge of lemon and some crunchy radishes.

Steps:

• Shell the prawns carefully so that the tails are left unbroken. De-vein and rinse the prawns with water. Pat them dry.
• To the prawns, add all the ingredients except oil and corn flour.
• Toss thoroughly and marinate for 1/2 hour.
• Now add as much corn flour as is required to absorb all the moisture.
• Heat oil in a frying pan over medium flame.
• Take a few prawns at a time and fry them until golden brown
• Serve at once.