Crumb fried prawns

Whenever I pick up fresh prawns from the market, I always reserve a few to crumb fry. There’s hardly any prep involved and prawns cook really fast. So this is ideal for a weeknight as well. They turn out nice and tender and the crumb coat gives it a nice crunch. Really, nothing could be simpler. You should try this, you really should. Serve this alongside a nice fresh salad and some crusty bread and you’re good to go. This is not so much a recipe but some guidelines that you can use to create this sea food delight. Feel free to tweak it to suit your taste.

Crumb Fried Prawns


15 prawns, shelled and de-veined (Simply adjust the number of prawns based on the number of people you need to serve)
Salt, to taste
Juice of about 1/4 of a sour lime (A dash of apple cider vinegar can be used instead of the lime or a combination of the two. The apple cider vinegar adds a nice flavor to any sea food.)
1/4 tsp. turmeric powder
1/4 – 1/2 tsp. chilly powder
A bowl of bread crumbs, to coat
1-2 tbsp. oil, for frying

Sprinkle the salt, lime juice, turmeric powder and chilly powder over the cleaned prawns. Toss the prawns well in this marinade.Set aside for atleast 15 minutes. (If you are in a hurry then  minutes will do, but if it sits in the marinade a little longer, the prawns are well flavored.)

After resting the prawns in the marinade, dredge the prawns in the bread crumbs, making sure that each prawn is well coated with the bread crumbs.

Heat the oil in a frying pan. Fry the prawns on a medium flame, adding more oil if needed.

Watch the pan closely and don’t allow the prawns to burn. Drain the prawns well and serve with a wedge of lime. (The lime wedge is optional.) All the little crumb pieces that fall away are really delicious too. I never throw them away. I simply add them to the serving plate.

Remember, all the measures of the ingredients need to be adjusted to taste. So have fun and let me know how  it goes!