How to Fry Prawns It might sound simple, and in fact it is, but depending on which kind of dish you want to cook as well as which type of prawns you would like to use the technique can differ substantially. Take for example the delicious meal of Golden fried prawns.
If you’re starting with fresh prawns then you would need to shell the actual prawns, leaving only the particular tail. Then remove the dark stripe (spine) along the back side of the prawn. In this specific case the prawn is not really fried directly but is actually salted and then dipped in mixture. The prawns are after that deep fried for two or 3 minutes until golden brownish.
Prawn 65 This is one of my favourite prawn recipes. My Firecracker Prawn 65 is inspired by the undisputed big daddy of Indian bar snacks - Chicken 65. This crimson-hued, deep fried, hot and tangy chicken dish even has its own (ever-growing) lore woven around its intriguing name. Why 65 you ask? Well, the straightforward stories speak of 65 chilies in the marinade, other tall tales tell us of a marination period of 65 days and some even more imaginative ones say the age of the chickens has to be 65 days - no more, no less! But the real story is a little more staid - Mr.Buhari, the enterprising owner of Chennai's iconic Buhari restaurant created this cracker of a dish, which appeared on their menu in 1965. And my prawn 65 recipe is a tribute to his culinary ingenuity.