Last weekend, I was doing my usual market visit and came back with a huge bag of fresh school prawns. When cooking seafood, I prefer to cook it while it’s still fresh because once the seafood has been thawed, it changes the texture.
Don’t be fooled by the size of these babies – like they always say “Good things come in small packages” – with a little bit of seasoning and deep frying, they are deliciously crisp and very very addictive. Forget about cholesterol for now and bring on the icy beer 😉
School prawns generally taste sweeter compare to larger prawns. Usually eaten whole with shell et all. All methods of cooking are suitable for school prawns but most often, they are deep-fried – which is the method I liked best. Truly a beer’s best friend.
School Prawns with Chilli Salt
Serves 3-4 (as snack, accompanied by beer)
200g fresh school prawns
Vegetable oil, for deep-frying
1 tsp chilli flakes
1 tbsp sea salt
1. Prepare the chilli salt first. Mix both chilli flakes and sea salt in a frying pan. Slowly toast the ingredients over medium heat, tossing occasionally and ensure the ingredients do not burn. Once the ingredients become fragrant, remove and set aside to cool. Once the mixture has cool down, use a mortar and pestle to grind them coarsely. Store in an airtight container up to 2 weeks.
2. Wash the prawns and drain them in a colander 15 mins before frying. Right before frying, spread them over kitchen towels and pat them thoroughly and ensure they are dry. This prevents oil splatter.
3. Heat enough oil for deep-frying in a wok or saucepan so that it covers the prawns fully. You may need to fry in batches. Once the oil starts to bubble and shimmer, add the prawns into the pan and deep-fry, turning occasionally, until they turn golden brown.
4. Remove the prawns with a slotted spoon and drain on kitchen paper. Then let the oil heat up again and once it bubbles and shimmer, repeat the same process, until all the prawns have been deep-fried.
5. Transfer all the prawns onto a serving dish, squeeze lemon juice over the prawns and serve with chilli salt and chilled beer.