Ke Golden Delights: Butterfly Crumbed Prawns - Irresistibly Crunchy and Chewy Batter-Fried Shrimps F

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Golden Delights: Butterfly Crumbed Prawns - Irresistibly Crunchy and Chewy Batter-Fried Shrimps

A tempting plate of golden-brown butterfly crumbed prawns served with a side of colorful corn salad and a bowl of tomato ketchup for dipping, a delightful seafood dish with fresh accompaniments.

Golden Delights: Butterfly Crumbed Prawns - Irresistibly Crunchy and Chewy Batter-Fried Shrimps  with detailed photo and video 

Prepare to embark on a culinary adventure that's sure to tantalize your taste buds and leave you craving for more – the delectable world of Butterfly Crumbed Prawns! These crispy, crunchy, and utterly irresistible battered and fried shrimps are a true seafood delight that captures the essence of both texture and flavor.

In this culinary journey, we'll dive into the art of creating the perfect Butterfly Crumbed Prawns, from selecting the finest prawns to achieving that golden, crispy perfection. Whether you're a seafood enthusiast looking to expand your repertoire or a home chef seeking a crowd-pleasing dish, this recipe has you covered.

With each step, we'll uncover the secrets to achieving that delightful contrast between the crispy, golden exterior and the tender, succulent prawn within. From marination to frying, presentation to pairing, you'll find everything you need to know to create this mouthwatering masterpiece.

So, grab your apron, gather your ingredients, and let's embark on a culinary journey that celebrates the magic of seafood. Whether you're preparing these prawns for a special occasion or simply indulging in a delightful treat, our Butterfly Crumbed Prawns are sure to become a cherished addition to your culinary repertoire. Let's get started!"

    Discovering the Delight of Butterfly Crumbled Prawns

    Butterfly Crumbled Prawns, also known as deep-fried crumb-coated prawns, are a delightful seafood dish that combines the succulence of fresh prawns with a crispy, golden breadcrumb coating. The term 'butterfly' in the name refers to the preparation method, where the prawns are split open along the back, creating a butterfly-like shape, while keeping the tail segment intact. This not only enhances the presentation but also makes the prawns easier to cook and enjoy.

    The magic of this dish lies in the contrast of textures – the tender, flavorful prawn on the inside and the crunchy, savory coating on the outside. Achieving the perfect balance is essential, from marinating the prawns to ensuring the oil is at the right temperature during frying.

    Whether served as an appetizer, party snack, or main course, Butterfly Crumbled Prawns are a treat for seafood lovers. Follow this recipe to create a restaurant-quality dish in the comfort of your own kitchen, and experience the delightful fusion of flavors and textures that make this dish a culinary delight.

    Understanding the Ingredients: Their Roles in Creating Perfect Butterfly Crumbled Prawns

    Prawns: The star of the dish, prawns provide a delightful seafood flavor and tender texture.

    Bread Crumbs: Bread crumbs are used for the crispy coating, adding a golden, crunchy texture to the prawns.

    All-Purpose Flour (Maida): All-purpose flour serves as the initial coating for the prawns, allowing the egg mixture to adhere and creating a crispy layer when fried.

    Eggs: Eggs are used to create the second layer of coating, which helps the bread crumbs adhere to the prawns and gives them a golden-brown crust when fried.

    Freshly Ground Pepper Powder: Pepper powder adds a subtle, spicy kick and enhances the overall flavor of the prawns.

    Salt: Salt is essential for seasoning the prawns, enhancing their natural taste, and providing balance to the flavors.

    These ingredients work in harmony to create Butterfly Crumbled Prawns with a perfect balance of flavors and textures, making them a delightful treat for seafood enthusiasts.

    Mastering Butterfly Crumbled Prawns: Expert Tips and Tricks

    1. Selecting the Perfect Prawns:

    Choose fresh and high-quality prawns. Look for ones with firm, translucent flesh and a mild oceanic scent. Avoid prawns that have a strong fishy odor.

    2. Tail Segment Intact:

    Keeping the tail segment intact not only enhances the dish's presentation but also makes it easier to handle during cooking and eating.

    3. Pat Dry Before Coating:

    Before you start coating the prawns, pat them dry with a paper towel. Excess moisture can prevent the coatings from sticking properly.

    4. Double Coating for Extra Crunch:

    For an extra crispy texture, consider a double coating. After the initial flour and egg coating, repeat the process before rolling in bread crumbs.

    5. Uniform Coating:

    Ensure each prawn is evenly coated with flour, egg, and bread crumbs. This uniformity guarantees a consistent texture and appearance.

    6. Oil Temperature Control:

    Maintain the right oil temperature. Use a kitchen thermometer to ensure it's around 350-375°F (175-190°C). This prevents the prawns from becoming greasy or undercooked.

    7. Small Batches for Frying:

    Avoid overcrowding the frying pan. Fry the prawns in small batches to maintain the oil's temperature and achieve even browning.

    8. Drain Excess Oil:

    After frying, place the cooked prawns on a paper towel-lined plate or rack to allow excess oil to drain off.

    9. Serve Immediately:

    Butterfly Crumbled Prawns are best enjoyed hot and crispy. Serve them immediately after frying for the ultimate taste and texture.

    10. Experiment with Dipping Sauces:

    While ketchup is a classic choice, feel free to experiment with different dipping sauces like aioli, sweet chili sauce, or a tangy tartar sauce to elevate the flavor.

    By following these expert tips and tricks, you can master the art of making Butterfly Crumbled Prawns and impress your guests with a perfectly crispy and flavorful dish.

    Butterfly Crumbled Prawns

    Butterfly Crumbled Prawns

    Delicious Butterfly Crumbled Prawns

    Preparation Time: 15 minutes

    Cooking Time: 10 minutes

    Total Time: 25 minutes


    • 250 gm Prawns
    • 1 cup Bread Crumbs
    • 3/4 cup All-Purpose Flour (Maida)
    • 2 Eggs
    • 1 tsp Freshly Ground Pepper Powder
    • Salt to taste


    1. Start by cleaning and preparing the prawns.
    2. In a bowl, season the prawns with salt and freshly ground pepper powder according to your taste.
    3. Prepare three separate bowls for coating: one with all-purpose flour (maida), another with beaten eggs, and the third with bread crumbs.
    4. Coat each prawn in flour, dip in the beaten eggs, and then roll in bread crumbs, ensuring they are evenly coated.
    5. Heat oil in a kadai or deep frying pan over medium heat. Carefully add the coated prawns into the hot oil and fry until golden brown.
    6. Use a slotted spoon to remove the fried prawns from the oil, allowing excess oil to drain back into the pan.
    7. Your Butterfly Crumbled Prawns are ready to be served. Enjoy them hot with your favorite dipping sauce!

    How To Make Butterfly crumbled prawns

    Step-by-Step Guide to Preparing Butterfly Crumbled Prawns with Visual Instructions

    Step 1: Prepare the Prawns

    1. Start by selecting good quality large-sized prawns for your butterfly crumbled prawns dish.
    2. Hold a prawn firmly and gently twist off the head, then peel away the shell and legs, keeping the tail segment intact.
    3. Next, make a shallow cut along the top of the prawn to expose the digestive tract (the black thread-like structure on the upper side).
    4. Using a small knife or your fingers, carefully remove the digestive tract from each prawn.
    5. After cleaning the prawns, give them a thorough rinse under cold running water to remove any residual debris.
    6. Pat the prawns dry with paper towels or a clean kitchen towel and set them aside.

    You have now completed the first step of preparing the prawns for butterfly crumbled prawns. The next steps will involve coating and frying the prawns to create a delicious crispy texture.

    Step 2: Prepare the Coating Ingredients

    In this step, you'll prepare the coating mixture for the butterfly crumbled prawns. You'll need three separate bowls for the coating ingredients:

    a. Bread Crumbs Bowl: Place a generous amount of bread crumbs in one bowl. You can use store-bought bread crumbs or make your own by processing stale bread in a food processor until you get fine crumbs. Season the bread crumbs with a pinch of salt and pepper to taste. You can also add some dried herbs or spices for extra flavor if desired.

    b. All-Purpose Flour Bowl: In another bowl, place all-purpose flour. This will be used as the first layer of coating to help the egg mixture adhere to the prawns.

    c. Egg Whites Bowl: Carefully separate the egg whites from the egg yolks. Place the egg whites in a third bowl. Egg whites will act as the second layer of coating, providing a sticky surface for the bread crumbs to adhere to.

      Step 3: Marinate the Prawns

          1. Take the cleaned and prepared prawns and place them in a mixing bowl.
          2. Season the prawns with pepper powder and salt according to your taste preferences. The amount of seasoning can vary depending on the number of prawns and your personal taste, but a common guideline is to use about 1/2 to 1 teaspoon of pepper powder and 1/2 to 1 teaspoon of salt for every 1 pound (450 grams) of prawns. Adjust the quantities to suit your preferred level of seasoning.
            Season the Prawns with Salt and Pepper

          3. Gently toss the prawns in the seasoning mixture to ensure they are evenly coated. You can use your hands or a spoon for this step.
          4. Allow the seasoned prawns to marinate for about 15 to 30 minutes. Marinating helps the prawns absorb the flavors and enhances their taste.
                While the prawns are marinating, you can proceed with the next steps of coating and frying as described in the previous instructions.
                Prawns in a bowl with salt and pepper for marination.

                Step 4: Coat the Prawns with Flour, Egg Whites, and Bread Crumbs

                1. After the marinating time has elapsed, take each prawn individually.
                2. Begin by coating each prawn thoroughly with all-purpose flour (maida). Ensure that each prawn is completely covered with flour. Shake off any excess flour.
                  Dredge each prawn individually in all-purpose flour, ensuring full coverage and shaking off excess flour.

                3. Next, dip the flour-coated prawn into the bowl of egg whites, making sure it is well coated. Immediately remove the prawn from the egg whites.
                  Submerge each flour-coated prawn into the bowl of egg whites, ensuring even coating, and promptly remove from the egg whites.

                4. Finally, roll the prawn in the bowl of bread crumbs. Gently press the bread crumbs onto the prawn's surface to ensure they adhere well. Coat the entire surface evenly.
                  Coat Prawns with Bread Crumbs

                5. Repeat this process with each and every prawn, ensuring that they are all coated in the same manner.
                6. Place the coated prawns aside and continue with the remaining prawns until they are all coated and ready for frying.
                  Repeat the coating process with each prawn, making sure they are all coated in the same manner. Set aside the coated prawns and continue until all prawns are uniformly coated and ready for frying.

                Step 5: Fry the Coated Prawns to Perfection

                1. Meanwhile, heat a sufficient amount of oil in a kadai or deep frying pan over medium heat. It's important not to let the oil become smoking hot.
                  Heat an adequate amount of oil in a kadai or deep frying pan over medium heat, being careful not to let the oil become excessively hot.

                2. Once the oil is hot but not smoking, carefully add the coated prawns into the hot oil one by one. You'll notice that the oil will start to sizzle as soon as you add the prawns.
                  Carefully place the coated prawns one by one into the hot oil, which will sizzle as soon as the prawns are added, making sure the oil is hot but not smoking.

                3. Fry the prawns until they turn a beautiful golden brown color. This indicates that they are cooked well and that the bread crumbs are nicely crisp. This should take a few minutes per batch, depending on the size of your prawns.
                4. While frying, gently turn the prawns using a slotted spoon or tongs to ensure that all sides are evenly browned.
                5. Once the prawns are golden brown and cooked through, carefully remove them from the hot oil using a slotted spoon, allowing any excess oil to drain back into the kadai.
                  Using a slotted spoon, carefully lift the fried prawns from the hot oil, allowing any excess oil to drain back into the pan.

                6. Your butterfly crumbled prawns are now ready! Serve them hot and enjoy this delicious crispy seafood dish.
                  Crispy fried prawns, golden brown and delicious, ready to be served and enjoyed.

                Serving Suggestions: Elevate Your Butterfly Crumbled Prawns Experience

                1. Tomato Ketchup or Dipping Sauce: Serve the prawns with a classic tomato ketchup for a tangy kick. You can also offer other dipping sauces like tartar sauce, garlic aioli, or sweet chili sauce for variety.
                2. Lemon Wedges: Provide lemon wedges on the side. A squeeze of fresh lemon juice adds a bright, citrusy contrast to the crispy prawns.
                3. Fresh Salad: Accompany the prawns with a refreshing salad. A simple mix of lettuce, cherry tomatoes, cucumber, and a light vinaigrette dressing pairs wonderfully.
                4. Coleslaw: Coleslaw makes an excellent side dish. Its creamy, crunchy texture complements the crispy prawns.
                5. French Fries or Potato Wedges: For a hearty meal, serve the prawns alongside golden French fries or seasoned potato wedges.
                6. Garlic Bread: A side of garlic bread or garlic butter toast adds a delightful buttery and garlicky flavor that pairs well with the prawns.
                7. Rice: For a more substantial meal, serve the prawns with steamed rice. The combination of crispy prawns and fluffy rice is satisfying.
                8. Corn Salad: Since I shown corn salad earlier in the photo, it's a great side option. The sweetness of corn balances the savory prawns.
                9. Avocado Salsa: Create a fresh and creamy avocado salsa with diced avocados, tomatoes, onions, and cilantro. It provides a cool contrast to the hot prawns.
                10. Garnish with Fresh Herbs: Sprinkle some fresh chopped parsley or cilantro over the prawns for a burst of color and added freshness.

                Troubleshooting Guide: Perfecting Your Butterfly Crumbled Prawns

                 here are some troubleshooting tips to address common issues that might arise when making Butterfly Crumbled Prawns:

                1. Coating Doesn't Adhere: If the coating doesn't stick to the prawns properly, it may be due to excess moisture on the prawns. Ensure the prawns are patted dry before coating.

                2. Coating Falls Off During Frying: If the coating separates from the prawns while frying, the oil might not be hot enough. Make sure the oil is at the right temperature (around 350-375°F or 175-190°C) before adding the prawns.

                3. Uneven Browning: If some prawns brown too quickly while others don't, it could be due to overcrowding in the frying pan. Fry in smaller batches to maintain even cooking.

                4. Overcooked Prawns: Overcooking can result in tough, rubbery prawns. Fry for just the right amount of time until they turn golden brown. It's typically around 2-3 minutes per side.

                5. Undercooked Prawns: If the prawns are undercooked and the coating is already golden brown, finish cooking them in a preheated oven at 350°F (175°C) for a few minutes.

                6. Greasy Prawns: If the prawns turn out excessively greasy, it could be because the oil was too hot. Adjust the temperature to maintain the recommended range.

                7. Adjusting Seasoning: If you find the prawns aren't as flavorful as desired, adjust the seasoning by adding more salt and pepper to the flour or egg mixture before coating.

                8. Soggy Coating: To prevent a soggy coating, avoid placing the fried prawns on a paper towel directly after frying. Use a wire rack to allow excess oil to drip off while keeping the prawns crispy.

                9. Ensure Freshness: Always use fresh prawns. If the prawns have a strong fishy odor or a slimy texture, they may not be fresh, which can negatively affect the dish's taste.

                10. Oil Smokes: If the oil starts to smoke excessively, it's too hot and can result in burnt coating and uneven cooking. Remove the pan from the heat for a moment to cool it down slightly.

                By keeping these troubleshooting tips in mind, you can overcome common challenges and achieve perfect Butterfly Crumbled Prawns every time.

                Storage Instructions for Leftover Butterfly Crumbled Prawns:

                1. Cooling: Allow the cooked prawns to cool to room temperature before storing them.
                2. Airtight Container: Place the prawns in an airtight container. If you have a large batch, you can layer them with parchment paper to prevent sticking.
                3. Refrigeration: Store the container in the refrigerator. Butterfly Crumbled Prawns can be refrigerated for up to two days.
                4. Avoid Moisture: To maintain their crispiness, it's important to keep the prawns away from moisture. If condensation forms in the container, it can make the coating soggy.

                Reheating Instructions for Refrigerated Butterfly Crumbled Prawns:

                1. Oven: To reheat, preheat your oven to 350°F (175°C). Place the prawns on a baking sheet and bake for about 5-7 minutes or until they are heated through and crispy again.
                2. Toaster Oven: If you have a toaster oven, you can use it for reheating. Preheat the toaster oven to 350°F (175°C), place the prawns on a tray, and heat for a few minutes until they're hot and crispy.
                3. Microwave (Not Recommended): While it's possible to use a microwave, it may make the coating less crispy. If you choose this method, use a low power setting and heat in short intervals, checking frequently to avoid overcooking.

                Freezing Instructions for Uncooked Butterfly Crumbled Prawns:

                1. Preparation: If you want to freeze uncooked prawns with the coating for future use, arrange them on a baking sheet in a single layer and freeze until they are solid. This prevents them from sticking together.
                2. Airtight Freezer Bags: Transfer the frozen prawns to airtight freezer bags or containers, separating layers with parchment paper. Seal tightly to prevent freezer burn.
                3. Labeling: Don't forget to label the bags or containers with the date for reference.
                4. Freezer Storage: Store the frozen prawns in the freezer for up to three months.

                Cooking Frozen Prawns:

                1. No Thawing: When you're ready to cook the frozen prawns, there's no need to thaw them. You can fry them directly from the freezer, but they may take slightly longer to cook. Monitor them closely to avoid overcooking.
                By following these storage and reheating instructions, you can enjoy the delicious taste and texture of Butterfly Crumbled Prawns even when they are made in advance or have leftovers.

                Frequently Asked Questions (FAQs) About Butterfly Crumbled Prawns

                1. What are Butterfly Crumbled Prawns?

                Butterfly Crumbled Prawns are deep-fried prawns with a crispy crumb coating. They are called "butterfly" because the prawns are split open along the back, creating a butterfly-like shape, while keeping the tail segment intact.

                2. How do I choose the best prawns for this dish?

                Look for fresh prawns with firm, translucent flesh and a mild oceanic scent. Avoid prawns that have a strong fishy odor or slimy texture.

                3. What's the secret to achieving a crispy coating?

                The key to a crispy coating is maintaining the right oil temperature (around 350-375°F or 175-190°C) and ensuring the prawns are evenly coated with flour, egg, and breadcrumbs.

                4. How can I prevent the coating from falling off during frying?

                Make sure the prawns are dry before coating, and ensure the oil is hot enough before frying. Overcrowding the pan can also cause the coating to fall off.

                5. What should I do if the prawns turn out overcooked or undercooked?

                If they are overcooked, they can become tough. If undercooked, finish cooking them in a preheated oven at 350°F (175°C) for a few minutes.

                6. How can I avoid greasy prawns?

                Maintain the oil temperature within the recommended range and avoid overheating. Using a wire rack to drain excess oil after frying can also help.

                7. Can I adjust the seasoning to suit my taste?

                Yes, you can adjust the seasoning by adding more salt and pepper to the flour or egg mixture before coating.

                8. Are there any side dishes that pair well with Butterfly Crumbled Prawns?

                Yes, popular side dishes include coleslaw, fresh salad, French fries, and garlic bread. You can also serve them with various dipping sauces.

                9. How should I store leftover Butterfly Crumbled Prawns?

                Leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, use an oven or toaster oven to help maintain their crispiness.

                10. Can I freeze uncooked or cooked Butterfly Crumbled Prawns for later use?

                - Yes, you can freeze uncooked prawns with the coating for up to three months. Cooked prawns can also be frozen but may lose some crispiness upon reheating.

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