Deep-Fried Soft Shell Crabs and King Prawns
8 soft shell crabs, fresh or frozen (then thawed and WELL drained)
12 king prawns, raw with shells removed but tails on
1/2 cup cornflour/cornstarch
1/2 cup Panko breadcrumbs
1/2 tsp each: powdered ginger, powdered Sumac, powdered cayenne, garlic salt
rapeseed or canola oil, enough to submerge seafood
Dry seafood completely and set on a plate, having LOTS of paper towels ready, stacked up nearby.
Mix flour and breadcrumbs and all seasonings.
Dredge the seafood thoroughly in the mixture, squishing it in with your fingers. Not much sticks, but it is the flavor that counts.
When the oil is hot enough that a breadcrumb dropped in fries instantly, place seafood gently in the oil in a single layer, cooking for one minute, then turning and cooking for 30 seconds more. Drain on paper towel. Serve with a chilli mayo if you like (simply mayonnaise mixed with chilli sauce to your taste, with lemon juice).Print This Post
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