King Prawn Butterfly is a classic dish that combines simplicity with irresistible flavor. Perfectly butterflied prawns are coated in crispy breadcrumbs and fried to golden perfection, making it an ideal choice for a starter or appetizer. Whether you’re hosting a dinner party or craving a delicious snack, this recipe is sure to impress.
This Indian-inspired king prawn butterfly recipe is easy to follow and delivers restaurant-quality results at home. The subtle seasoning enhances the natural sweetness of the prawns, while the crispy coating adds a delightful crunch. Serve it with your favourite dipping sauce for a starter that’s both elegant and satisfying.
You can also try Best Silverside Beef Recipe.
King Prawn Butterfly Recipe: BEST EVER and Delicious Starter
King Prawn Butterfly Recipe
Learn how to make a crispy and flavorful King Prawn Butterfly with this simple and easy-to-follow recipe. Perfect as a starter or appetizer for any occasion!
Ingredients
- 8 large king prawns (deveined, shell-on)
- 1 egg (beaten)
- 100g breadcrumbs
- 50g plain flour
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper (to taste)
- Vegetable oil (for frying)
- Lemon wedges (for serving)
- Chopped parsley (for garnish)
Instructions
- Prepare the Prawns:
- Peel the prawns, leaving the tails intact.
- Slice along the back of each prawn, carefully butterflying them without cutting all the way through.
- Rinse and pat them dry with a paper towel.
- Season and Coat:
- Season the prawns with garlic powder, paprika, salt, and pepper.
- Set up three shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs.
- Dip each prawn first in flour, then in the egg, and finally coat it evenly with breadcrumbs.
- Fry the Prawns:
- Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
- Fry the coated prawns in small batches for 2–3 minutes or until golden and crispy.
- Remove and drain on paper towels to remove excess oil.
- Serve and Enjoy:
- Arrange the prawns on a serving platter.
- Garnish with chopped parsley and serve with lemon wedges and a dipping sauce like sweet chili or garlic aioli.
Tips for Success
- Use fresh prawns for the best flavor and texture.
- For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- Ensure the oil is hot enough to fry the prawns evenly and prevent sogginess.
This King Prawn Butterfly recipe is a crowd-pleaser that’s easy to make and delivers a satisfying crunch with every bite. Whether it’s for a family dinner or a party starter, this dish is sure to be a hit!
Ingredients
Note
Recipe Notes
- Breadcrumb Options: For extra crunch, use panko breadcrumbs or a mix of regular and panko.
- Oil Temperature: Maintaining the correct frying temperature (180°C/350°F) is crucial to achieving a crispy texture without making the prawns greasy.
- Serving Suggestion: Pair the King Prawn Butterfly with sweet chili sauce, garlic aioli, or tartar sauce for added flavor.
- Storage: Cooked prawns are best served immediately but can be refrigerated in an airtight container for up to 2 days. Reheat in the oven to restore crispiness.
Vegan Version
To make a vegan King Prawn Butterfly, replace the prawns with vegan shrimp or a similar plant-based alternative. Here’s how:
- Use Vegan Shrimp: Many brands offer realistic plant-based shrimp substitutes.
- Egg Replacement: Use a flaxseed mixture (1 tbsp ground flaxseed + 2.5 tbsp water) or aquafaba (chickpea water) instead of beaten eggs.
- Breadcrumbs: Ensure your breadcrumbs are vegan-friendly.
- Frying: Follow the same steps as the original recipe, frying until golden and crispy.
Allergy Information
- Shellfish Allergy: This recipe contains prawns, a common allergen. Substitute with vegan shrimp for a shellfish-free version.
- Gluten: Breadcrumbs and flour contain gluten. To make it gluten-free, use gluten-free breadcrumbs and a gluten-free flour alternative like rice or almond flour.
- Egg: Eggs are used in the coating. Replace with vegan alternatives for an egg-free version.
- Oil: Check the oil type for any allergies, like soy or peanut oil.
Dietary Information
- Non-Vegan: The original recipe contains prawns and eggs.
- Gluten-Free Option: Use gluten-free breadcrumbs and flour.
- Dairy-Free: The recipe is naturally dairy-free.
- Keto-Friendly: Use almond flour and crushed pork rinds for the coating instead of breadcrumbs.
- Paleo-Friendly: Replace breadcrumbs with almond flour and skip the deep frying for a baked version.
This recipe is versatile and can be adapted to suit various dietary needs with the right substitutions!
Frequently Asked Questions
King Prawn Butterfly is a dish where large prawns are butterflied, seasoned, breaded, and fried until golden and crispy, often served as a starter.
Hold the tail for easy handling, dip the prawn in your favorite sauce, and enjoy the crispy coating and tender prawn meat.
Butterfly a prawn by slicing along the back, starting at the head end and stopping before cutting through completely, so it opens flat.
Yes, butterflying prawns ensures even cooking, makes them visually appealing, and allows coatings or seasonings to stick better.
The most expensive prawn is often the Tiger Prawn or Amaebi (sweet shrimp) due to its size, taste, and rarity in certain regions.
Butterflying shrimp enhances its texture, helps it cook evenly, and provides a larger surface area for coatings and seasonings.
No, you typically eat the meat and discard the shell and head unless it’s soft-shell prawns, which can be eaten whole.
No, the shell is usually removed before cooking butterfly shrimp, except for the tail, which is left for presentation and handling.