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Crispy Double-Coated Prawn Cutlets

This dish features large prawns coated twice in seasoned flour, egg, and panko breadcrumbs, then fried until golden and crackling. The double-coating technique creates an irresistibly crispy exterior that stays crunchy even after a few minutes, highlighting the contrast between the tender prawn inside and the crunchy shell outside.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large prawns peeled and deveined, tails on
  • 1 cup panko breadcrumbs panko breadcrumbs for extra crunch
  • 2 large eggs beaten
  • 1/2 cup all-purpose flour all-purpose flour for dredging
  • to taste seasoned salt or salt and smoked paprika
  • 2 cups vegetable or peanut oil for frying
  • 1 lemon lemon for squeezing after frying

Equipment

  • Deep frying pan or large skillet
  • Slotted spoon
  • Cooling rack or plate
  • Thermometer

Method
 

  1. Start by patting your peeled and deveined prawns dry with paper towels to remove excess moisture, which helps them crisp up better during frying.
  2. Set up your dredging stations: place the flour in a shallow dish, beat the eggs in a second dish, and put the panko breadcrumbs in a third. Organize them side by side for easy coating.
  3. Season the flour with a pinch of seasoned salt or smoked paprika for extra flavor. This will help the coating stick and add a subtle smoky aroma.
  4. Heat your oil in a deep pan over medium-high heat until it reaches about 180°C (356°F); you'll see a steady shimmer and hear a faint crackle when it's ready.
  5. Take each prawn and coat it thoroughly in the seasoned flour, shaking off any excess to ensure a smooth, even layer.
  6. Dip the floured prawn into the beaten eggs, allowing any excess to drip off slightly.
  7. Next, coat the prawn in panko breadcrumbs, pressing gently to help the crumbs adhere. Repeat the process for each prawn to create a double coating, dipping again in egg and breadcrumbs if desired for extra crunch.
  8. Carefully lower the coated prawns into the hot oil using a slotted spoon, working in small batches to prevent overcrowding. Fry for 2-3 minutes, turning occasionally, until they turn a beautiful golden brown and the coating is crackly.
  9. Remove the prawns with the slotted spoon and drain on a wire rack or paper towels to remove excess oil. Rest for a minute to let the coating set and stay crispy.
  10. Squeeze fresh lemon juice over the hot prawns for a bright, zesty finish, and serve immediately while they're still crackling and crispy.

Notes

For extra crunch, double-coat your prawns by repeating the egg and breadcrumb steps. Pat prawns dry thoroughly to achieve the best crispiness. Serve immediately with lemon for a fresh finish.