Deep Fried Almond Prawns are a crispy and crunchy seafood dish that combines the delicate sweetness of prawns with the nutty richness of almonds. The prawns are coated in a light batter, rolled in finely chopped almonds, and deep-fried until golden brown and crispy. The result is a perfect contrast between the tender, juicy prawn and the crunchy almond coating. This dish is commonly served as an appetizer or a main dish in Chinese or Thai cuisine and is often accompanied by a sweet and tangy dipping sauce. The combination of flavors and textures makes it a satisfying and indulgent treat for seafood lovers.
Ingredients:
- 500g large prawns, peeled and deveined (tails on)
- 1/2 cup whole almonds, finely chopped or slivered
- 1/2 cup cornflour (cornstarch)
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/4 teaspoon baking powder
- Salt and pepper to taste
- 1 tablespoon rice wine or white wine (optional, for flavor)
- 1 teaspoon sesame oil (optional)
- Vegetable oil, for deep frying
For the Dipping Sauce:
- 3 tablespoons mayonnaise
- 1 tablespoon sweet chili sauce
- 1 teaspoon lemon juice or rice vinegar
- A pinch of sugar (optional)
Instructions:
- Prepare the Prawns:
- Peel and devein the prawns, leaving the tails intact. Pat the prawns dry with a paper towel to remove excess moisture.
- Lightly score the back of each prawn to prevent curling while frying.
- Prepare the Breading Mixture:
- In a shallow bowl, combine the cornflour, all-purpose flour, and baking powder. Season with salt and pepper.
- In a separate bowl, beat the egg and add the rice wine or white wine (if using) and sesame oil. Mix well.
- Coat the Prawns:
- First, dip the prawns into the egg mixture, making sure they are well-coated.
- Then, roll the prawns in the flour mixture, ensuring they are evenly coated in a thin layer of flour.
- Finally, gently press the prawns into the chopped almonds, covering the entire surface with the almonds. The almonds should stick to the egg-and-flour coating.
- Deep Fry the Prawns:
- Heat vegetable oil in a deep fryer or large frying pan to about 180°C (350°F). You can test if the oil is ready by dropping a small piece of the batter into the oil — it should sizzle and float to the surface quickly.
- Carefully place the coated prawns into the hot oil, a few at a time, without overcrowding the pan. Fry for 2-3 minutes or until the prawns turn golden brown and crispy.
- Remove the prawns from the oil and drain them on a paper towel to remove excess oil.
- Make the Dipping Sauce:
- In a small bowl, combine the mayonnaise, sweet chili sauce, lemon juice or rice vinegar, and a pinch of sugar (if desired). Mix until smooth and well-combined.
- Serve:
- Arrange the deep-fried almond prawns on a serving platter. Serve immediately with the dipping sauce on the side.
Serving Suggestions:
- These Deep Fried Almond Prawns can be served as an appetizer with drinks or as part of a larger meal. They pair well with steamed rice or stir-fried vegetables for a complete dish.
- For an elegant touch, garnish with fresh cilantro, sliced chili, or a few sprigs of mint.
Pro Tip:
- For an even crispier texture, you can double-coat the prawns by dipping them back into the egg mixture and almonds after the first coat.
- If you prefer a lighter version, you can bake the almond-coated prawns in the oven at 200°C (400°F) for 8-10 minutes, flipping halfway through to ensure even crispiness.
Variation:
- You can add a little spice to the batter by incorporating chili powder or cayenne pepper for a mild kick, or serve with a spicy sriracha mayo dipping sauce for more heat.
These Deep Fried Almond Prawns are crispy, crunchy, and full of flavor, making them a perfect dish for entertaining or a delicious treat to enjoy with family and friends. The nutty almond coating adds a satisfying texture that complements the sweetness of the prawns, while the tangy dipping sauce ties everything together.
