Crispy-fried Prawns with Curry Spices

Name: Crispy-fried Prawns with Curry Spices
Ingredients: 2 eggs, beaten 100 g (4 oz) dried breadcrumbs; 2 eggs, beaten 100 g (4 oz) dried breadcrumbs; 1 tablespoon Madras curry powder; Plain flour, for dusting; ½ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon freshly ground five-pepper mixture or black pepper; 450 g (1 lb) raw prawns; 2 tablespoons plus 1 teaspoon salt; Lemon juice, to serve; 600 ml (1 pint) groundnut or vegetable oil, for deep-frying; 600 ml (1 pint) groundnut or vegetable oil, for deep-frying

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

The availability of curry spices in convenient curry powder mixtures has been a boon to both chefs and home cooks. A dash can transform ordinary dishes into a special treat. Here, I have used them to enhance an easy crispy prawn dish, which is enchantingly spicy as either a main course, served with Steamed Rice, or a starter.

Ingredients

Fish course
Starter
Pescatarian

Ingredients

Method