Delicious Crispy Chipotle Prawns
Prawns with a KICK!

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Ingredients

Adjust Servings:
500 grams cooked & peeled prawns
1 & 1/2 tablespoons sea salt + more for seasoning
1 tablespoon pepper
2 cups plain flour
2 teaspoons cayenne pepper
1/2 teaspoon ground paprika
1/3 teaspoon dried oregano
1 cup buttermilk
2 teaspoons wholegrain mustard
2 tablespoons chipotle sauce (I use Tabasco)
vegetable oil for frying

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These delicious, crispy, chipotle prawns have the perfect amount of 'kick', and will have you making them over & over again.

  • 15 - 30 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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It’s a tough choice, but I think prawns might be my favourite type of seafood. Of course, I’m terribly fickle so tomorrow it could be squid (mmm) or salmon (MMM). I know a lot of people love prawns (/shrimp) so this realisation might not seem very exciting. However, I used to hate seafood as a kid, and even when I started eating prawns I could only eat 3 or so before I started feeling sick… so I would fill my plate with imitation crab meat instead. (Fun fact: we call that ‘highlighter’ in Australia.)

However, as I grew older (sob) and my taste buds changed – for the better – I grew to love seafood. My prawn-eating capabilities no longer have a limit, and I’m free to experiment with recipes as I please. One of my favourite prawn recipes is my ‘Crispy Fried Prawns‘, which I had fully intended on making again so I could update my not-so-great pictures (seriously, why did I ever take food pics indoors?)

Instead, because of another newfound love of mine (chipotle sauce) I decided to play around with the recipe and made this instead: Delicious Crispy Chipotle Prawns. I kept most of this recipe much like the other one, but added a few ingredients. This makes it easier for people to make the two different recipes without having to buy a lot of different ingredients. If you do end up making them both, I would be thrilled to know which one you prefer!

I’ve never had any form of chipotle prawns before, so I have nothing to compare them to. However, if you’ll take my word for it, these were pretty incredible and I think they’d be hard to beat! (Woah, that’s a lot of talk coming from somebody who used to hate seafood.) They have the perfect amount of ‘kick’ without being overly spicy (which I hate) and they’re still deliciously crispy and juicy like the originals (which I love).

You can use whatever chipotle sauce is your fav, but in case you’re curious, here’s the one that I use.

Delicious Crispy Chipotle Prawns | lovelyfork
Delicious Crispy Chipotle Prawns | lovelyfork
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Steps

1
Done

Place cooked & peeled prawns in a medium sized bowl, adding a pinch of sea salt & pepper on top of each layer before adding more prawns.

2
Done

Whisk together the flour, cayenne pepper, ground paprika, dried oregano, sea salt, and pepper in a seperate bowl.

3
Done

Heat the oil in a saucepan. Test whether the oil is hot enough for frying by dropping a tiny bit of the flour mixture into it. If there isn’t any bubbling, then the oil isn’t ready. If it’s furiously bubbling and there is smoke, that’s too hot.

4
Done

Combine the buttermilk, chipotle sauce and wholegrain mustard in another bowl, then pour over the prawns and mix them.

5
Done

Use a slotted spoon to remove some of the prawns from the buttermilk, and mix them in with the flour mixture, coating them evenly.

6
Done

Put the coated prawns back on the slotted spoon, and slip them carefully into the oil. (Only do a couple at a time.) After a few seconds, they will be golden and crispy. Use the spoon to pick the prawns back up, and place them on a paper towel to absorb the oil.

7
Done

Continue the above coating methods until all the prawns have been fried. Serve with chipotle sauce, or chipotle aioli - my personal fav!

Beca Jade

Founder of Lovely Fork. A 20-something year old girl living in Melbourne, Australia. Baby pescatarian as of 2017. Obsessed with leeks. And cats. I really love cats.

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