LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
4-6
45 MINS
15 MINS
30 MINS
INGREDIENTS
2 bags (120g each) Lay’s Kettle Cooked Sea Salt & Pepper Chips
1 bag (400g) tail-on medium-sized peeled prawns, defrosted
1 cup cornflour
6 tbsp cake flour
½ tsp baking powder
⅔ cup soda water, chilled
3-4 cups vegetable oil
Serving Suggestions:
Freshly chopped spring onion
Coriander leaves
Lime wedges
Spicy mayo
METHOD
1. Open a small corner of both bag of Lay’s Kettle Cooked Sea Salt & Pepper. Using a rolling pin, crush the chips in the bags into a fine crumb. Transfer to a large plate and set aside.
2. Make the batter in a mixing bowl by adding ½ cup of cornflour, the cake flour, and baking powder and whisk to combine. Add the cold soda water and whisk until a smooth batter has formed.
3. Add the remaining ½ cup of cornflour to a separate plate. The plate of cornflour, bowl of batter and plate of crushed chips will form the dredging station for the prawns.
4. Add the vegetable oil to a medium-sized deep pot on medium-high heat. Prepare a tray for draining excess oil by lining it with paper towel.
5. Working in batches, coat the prawns in cornflour, gently dust, dip in the batter and coat well with the crushed chips.
6. Fry in batches for 1-2 minutes until the coating crisps up and turns golden brown. Transfer to the prepared tray to drain well. *Chef’s Tip: Avoid overcrowding the pot with prawns to ensure the temperature of the oil stays hot and each prawn gets crispy!
7. Arrange the prawns in a beautiful platter, garnish with spring onion and coriander. Serve with lime wedges and spicy mayo and ENJOY!
Crispy Salt & Pepper Prawns
LEVEL:
SERVES:
4-6
TOTAL TIME:
45 MINS
PREP TIME:
15 MINS
COOK TIME:
30 MINS
Crispy Salt & Pepper Prawns
INGREDIENTS
2 bags (120g each) Lay’s Kettle Cooked Sea Salt & Pepper Chips
1 bag (400g) tail-on medium-sized peeled prawns, defrosted
1 cup cornflour
6 tbsp cake flour
½ tsp baking powder
⅔ cup soda water, chilled
3-4 cups vegetable oil
Serving Suggestions:
Freshly chopped spring onion
Coriander leaves
Lime wedges
Spicy mayo
METHOD
1. Open a small corner of both bag of Lay’s Kettle Cooked Sea Salt & Pepper. Using a rolling pin, crush the chips in the bags into a fine crumb. Transfer to a large plate and set aside.
2. Make the batter in a mixing bowl by adding ½ cup of cornflour, the cake flour, and baking powder and whisk to combine. Add the cold soda water and whisk until a smooth batter has formed.
3. Add the remaining ½ cup of cornflour to a separate plate. The plate of cornflour, bowl of batter and plate of crushed chips will form the dredging station for the prawns.
4. Add the vegetable oil to a medium-sized deep pot on medium-high heat. Prepare a tray for draining excess oil by lining it with paper towel.
5. Working in batches, coat the prawns in cornflour, gently dust, dip in the batter and coat well with the crushed chips.
6. Fry in batches for 1-2 minutes until the coating crisps up and turns golden brown. Transfer to the prepared tray to drain well. *Chef’s Tip: Avoid overcrowding the pot with prawns to ensure the temperature of the oil stays hot and each prawn gets crispy!
7. Arrange the prawns in a beautiful platter, garnish with spring onion and coriander. Serve with lime wedges and spicy mayo and ENJOY!