Parmesan Prawns

These prawns get a triple layer of flavor before they hit the fryer. First, a soak in Worcestershire sauce and lemon juice. Then a thin dipping batter made with flour, cornstarch, and egg. Finally, a roll through a mix of fine breadcrumbs and a full cup of grated Parmesan.

Butterflying the prawns before coating is a must here. It opens them up flat so you get maximum surface area for that crunchy Parmesan crust. A curled-up prawn gives you thick coating on one side and bare spots on the other.

The batter uses cornstarch alongside flour, which creates an extra-crispy shell that stays crunchy even after the prawns cool down. Two minutes in the hot oil is all these need. Any longer and the prawns turn tough and chewy inside that beautiful golden shell.

Pro Tips

• Pat the prawns dry after seasoning and before dipping in batter. Wet prawns cause the batter to slide right off.
• Use fine breadcrumbs, not panko. Fine crumbs pack tighter and hold the Parmesan against the surface better for an even crust.
• Fry in small batches (4-5 at a time). Overcrowding drops the oil temperature and gives you soggy, greasy results instead of crisp ones.
• Drain on a wire rack, not paper towels. A rack keeps the bottom crust crispy instead of steaming it soft.

Variations

• Add ½ teaspoon of cayenne pepper to the breadcrumb mixture for a spicy Parmesan prawn.
• Serve with a garlic aioli or lemon butter dipping sauce on the side.
• Swap Parmesan for Pecorino Romano for a sharper, saltier cheese crust.