1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
Vegetable oil, for frying
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Prepare the Prawns:
Ensure the WA King prawns are peeled, deveined, and chopped into bite-sized pieces if they are large. Pat them dry with paper towels and set aside.
Make the Coating:
In a large bowl, combine the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Prepare the Dipping Station:
In a separate bowl, whisk together the egg and buttermilk.
Coat the Prawns:
Dip each prawn piece into the buttermilk mixture, letting any excess drip off. Then coat it in the flour mixture, pressing lightly to ensure it sticks. Repeat with all prawns.
Heat the Oil:
Heat about 2 inches of vegetable oil in a large pot or deep fryer to 180°C (350°F).
Fry the Prawns:
Working in batches, carefully add the prawns to the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes or until the prawns are golden brown and crispy. Use a slotted spoon to transfer the prawns to a paper towel-lined plate to drain.
Serve:
Garnish with chopped parsley and serve with lemon wedges.
We are working to get there soon
Melbourne orders have been deactivated as Manettas are currently in the process of changing suppliers. Keep an eye on this space for further updates
