Rel's Spicy PrawnsCrispy, spicy and succulent, these fried prawns are popular. It doesn't matter what they are served with, whether for an entree or as an accompaniment to a main course, these prawns are desirable. They tend to be rationed out, 'How many have you had' we all ask each other. Rel's Prawns are infamous among our family and friends. Indeed, friends of friends have heard of Rel's Prawns.
I think it is the tasty simplicity, the firmness of texture and the easy manner in which they are prepared then served at the table that makes them so popular. 'Oh yes, Rel's Prawns' is a catch cry in our household. Try them for yourself and see how easy and delicious they really are ...
Make sure your green prawns are with shell removed but tail still on and remove the vein.
Mix 1/2 cup cornflour with 1 teaspoon of Thai seasoning mix.
Coat the freshly washed prawns with the cornflour mixture.
Place on plate to rest for 10 minutes.
Chop 1 fresh red chilli and 10 grams fresh ginger.
Heat 1/4 cup vegetable oil in a griddle pan over med-high heat
Using a griddle or ridged pan helps to keep the prawns crisp as they are not resting in oil.
Cook the first side for approximately 2 minutes.
Turn over using tongs and add the chilli and ginger.
Fry for 1 - 2 minutes until crispy but tender and golden in colour.
Rel's Spicy Prawns
20 large green prawns, tail on, deveined
1/2 cup cornflour
1 large teaspoon Thai seasoning mix (readily available in the spice section at supermarket)
1/4 cup vegetable oil for frying
1 fresh red chilli, chopped
10 gram fresh ginger, chopped or finely sliced
Mix the cornflour and seasoning mix together in a bowl. Wash the prawns and while still wet dip them into the cornflour and seasoning mix. Coat and place on plate to rest for 10 minutes for the flavours to mingle.
Heat a griddle or ridged frying pan to medium heat. Add vegetable oil and heat to medium-high. Add prawns in a single layer. Fry 2 minutes then turn over and add the chilli and ginger. Fry for 1 - 2 more minutes then remove to an absorbent paper lined plate. Serve sprinkled with fine rock salt, extra chilli if desired and some fresh coriander sprigs.