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Bali Prawns

Name: Bali Prawns
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 12
Ingredients: 12 large prawns, peeled (leave the tail on), deveined, butterflied; 1/2 cup cornflour (cornstarch); 2 eggs; 2½ cups cornflakes; vegetable oil, for deep frying; sea salt; Marinade:; 2 tsp Kashmiri chilli powder*; ½ tsp turmeric; juice of 1 lemon; 1 tbsp finely grated ginger; 2 garlic cloves, finely grated; ½ tsp sea salt; ¼ tsp ground black pepper; Tamarind chutney:; ½ cup tamarind concentrate; ⅓ cup brown sugar; ¼ tsp Kashmiri chilli powder; ¼ tsp ground cumin; pinch sea salt flakes; ½ cup water

Prep Time

20m

Cook Time

10m

Total Time

30m

This Bali Prawns recipe features butterflied prawns marinated in Kashmiri chilli, lemon, and spices, coated in cornflakes and deep-fried for a crispy finish. Serve with a tangy tamarind chutney for a delicious Indonesian-inspired dish that's sure to impress.

Recipe Options

Ingredients

Servings: Makes 12

Scale:

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12 large prawns, peeled (leave the tail on), deveined, butterflied

1/2 cup cornflour (cornstarch)

vegetable oil, for deep frying

2 tsp Kashmiri chilli powder*

1 tbsp finely grated ginger

2 garlic cloves, finely grated

¼ tsp ground black pepper

½ cup tamarind concentrate

¼ tsp Kashmiri chilli powder

pinch sea salt flakes

Combine the marinade ingredients in a bowl. Add the prawns and mix well. Set aside while you make the tamarind chutney.

For the tamarind chutney, combine the ingredients in a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes or until the sugar has dissolved and the mixture is syrupy.

Meanwhile, set up your crumbing station. Crack the eggs into a medium-sized bowl and give them a whisk. Place the cornflakes into a large bowl and scrunch them with your hands until they’re coarsely crushed. Now place the cornflour onto a plate or in a shallow dish.

To prepare the prawns, coat each in the flour, shaking off excess, before dipping in the egg mixture and then tossing in cornflake crumbs (press well to coat). Transfer crumbed prawns to a large plate.

Pour enough oil to come about 2cm (just under 1”) up the side of a high sided frying pan. Heat over high heat until the oil reaches 160C/320F or when a wooden spoon dipped into the oil forms small bubbles. Cook the prawns, in two batches, turning for 2 minutes or until crisp and golden. Drain on paper towel. Season with salt while warm.

Serve prawns with tamarind chutney for dipping.

Bali Prawns

Ingredients

Marinade

Tamarind Chutney

Steps

Nutrition Facts

Bali Prawns

Ingredients

Marinade

Tamarind Chutney

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts