If you have been reading my blog for some time you will know that I just relatively recently started eating shrimp. All in all, it took me about 10 years to have the guts to bite into something that looks like… well, I am not going to tell you as I think you’re better off never imagining what I did when I looked at them.
The first experience I ever had, was at an upscale Chinese restaurant where my husband ordered coconut shrimp, which of course was deep fried with some sort of butter to dip them in. It was my first time trying them and I instantly fell in love! They were so delicious and nothing like I imagined them to be. A little later after that, I bought myself a deep fryer because I already imagined re-creating them at home.
While I never got to the “coconut” part of the “coconut deep fried shrimp” as you can see, I did get around to a close relative.
Of course one will not be eating these every day, or even every week, so I do not feel too bad about devouring these delicious, succulent shrimp. I love how crispy they are on the outside, with a super moist on the inside, then quickly dipped into some garlic, wow, my mouth is watering as I write! You must try these!
Anytime I decide to feast on seafood, I go for prawns, because I feel like if I am going to get my hands dirty cleaning them, might as well have just a couple of big ones, then a gazillion of small ones. So I say, do go with prawns, instead of shrimp when making these.
- 1 lb thawed, peeled, deveined prawns
- 1 cup Panko breadcrumbs
- 2tsp garlic powder
- ½ teaspoon salt
- 4 cloves garlic, peeled, pressed
- ½tsp salt
- ⅛ cup water
- ⅛ cup oil
- Prepare the garlic dip first:
- In a deep dish, combine the oil and water and whisk together for about 1 minute. Add the pressed garlic and salt and whisk again to combine. Set aside.
- To fry the prawns:
- Fill a deep fryer with oil or pour about 2 inches of oil into a heavy cast iron pot. Turn the heat on the deep fryer to 350 or turn the heat on the stove to medium high.
- Wash the cleaned and deveined prawns under running water. Dry them off with a towel.
- In a gallon sized bag combine the breadcrumbs, garlic powder and salt. Add the prawns and shake the bag to cover the prawns.
- Once the oil is hot, drop the prawns, about 4-5 at a time and fry them until golden. Remove and toss them on a paper towel to absorb extra oil. Continue with the rest of the shrimp.