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King Prawn Butterfly

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This is a delicious starter from my book named 'The Curry Crunch' where mildly spiced king prawns are coated with bread crumbs and fried. The king prawns used in this recipe weigh approximately 50g each.













Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium


8 each shrimp
king, headless
¼ teaspoon curry powder
60 grams bread crumbs
¼ teaspoon sauce
garden mint
½ teaspoon garlic and giner paste
1 pinch salt
1 large eggs
lightly beaten
1 x vegetable oil


Peel and remove the veins from the King prawns, make a deep cut along the belly of the king prawns, open it out and press it down so it becomes flat.

Take extra care not to slice all the way through when cutting the prawns.

Wash and pat dry with kitchen towels.

Place the King prawns in a bowl, add the garlic & ginger paste, secret mix powder, garden mint sauce and pinch of salt.

Mix together well.

Dip the king prawns in the beaten egg, then coat with the bread crumbs and deep fry until golden brown.

Serve hot with salad and mint sauce.


* not incl. in nutrient facts

Add review




Barrie, Canada
 over 7 years ago

the ingredients in the list and those in the instructions don't match. What is the 'secret mix powd" and where did the mint sauce come from.
D.B Ontario

Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 7724% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 127mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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