Easy and far tastier than store bought

12 tbsp dried breadcrumbs

6 tbsp cornmeal

2 tsp dried oregano or marjoram

2 tsp thyme

freshly ground black pepper

24 raw Tiger prawns,peeled, but tails left intact, and deveined

all purpose flour,to dust

3-4 eggs,beaten

sunflower or vgetable oil,for deep frying

Mix the breadcrumbs,cornmeal,marjoram,thyme, and pepper, and spread out on a plate.

Pat the prawns dry with paper towels and dust with flour, leaving the tails clear. Brush with beaten egg, then press into the breadcrumb mixture to evenly coat.Chill for 30 minutes.

Heat the oil to 350F in a large pan or deep-fat fryer . Deep fry the prawns in batches for 2-3 minutes, until the coating is golden and crisp. Drain on paper towels and serve at once, with sweet chili sauce. For a special occasion, add herb-and chile-flaked thin rice noodles.

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