Prawn butterfly

Prawn butterfly

By
From
The Curry Guy
Serves
8-10

You can’t beat a good prawn butterfly. They may not be good for you but they are quite moreish and worth every calorie. I recommend using the largest prawns you can find – they are easier to prepare and there is a lot more to them.

If you are serving these to friends as part of a multi-dish curry feast, heat your oven to about 150°C and fry the prawns a good half hour before everyone arrives, placing them on a rack placed over a foil-lined dish in the oven. Then simply transfer them from the oven to a warm plate to serve.

Ingredients

Quantity Ingredient
8-10 unpeeled raw large prawns
4 tablespoons chickpea flour
2 tablespoons rice flour
1 tablespoon baking powder
1/2 teaspoon roasted cumin seeds
1 tablespoon Mixed powder
1 teaspoon chilli powder, or to taste
salt
rapeseed oil, for deep-frying

Method

  1. Using a sharp knife, slice down the centre of the back of each prawn and remove the black or clear vein. Peel off the head and the rest of the shell down to the tail. Leave the tail intact as it makes a good and attractive handle. Continue to make a shallow incision into the back to butterfly each prawn. Place cling film over the butterflied prawns and lightly pound them flat with a mallet.
  2. For the batter, mix the flours, baking powder, cumin, mixed powder and chilli powder together in a bowl. Slowly whisk in about 125ml water, until you have a batter the consistency of double cream and thick enough to coat the back of a spoon but slowly drip off. If it is too thick, add a little more water, or a pinch more chickpea flower if too thin. Season the batter with salt to taste.
  3. Heat about 15 cm of rapeseed oil in a deep, heavy-based pan or wok, until hot enough for a drop of batter to sizzle immediately when dropped in the oil. Dip and coat your prawns with the batter, slowly lower each battered prawn into the hot oil and fry for about 3 minutes until nicely browned on the exterior and cooked through. You might need to do this in batches.
  4. If cooking ahead (see introduction), remove to a cooling rack placed over a foil-lined dish for any excess oil to drain off, and place in a warm oven (they will stay nice and crisp for 30 minutes).

Tip:

  • These are great served with my pakora sauce.
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