You can’t beat a good prawn butterfly. They may not be good for you but they are quite moreish.
I recommend using the largest prawns you can find. They are easier to prepare and there is a lot more to them. These can be prepared ahead of time and then fried just before serving.
Serve them with your favourite raita and/or chutney. I make these all the time. Prawn butterfly is a family favourite at our house. I hope they become one at your home too.
By the way, that raita in the centre is tomato raita and it goes so well with prawn butterfly. You can view the recipe here.
If you like this prawn recipe try these similar ones:
International & UK Orders
- 8 – 10 Unpeeled large prawns
- 4 tablespoons gram flour (chickpea flour)
- 2 tablespoon plain flour
- 1 tablespoon corn flour or baking powder
- 1 tablespoon garam masala or madras curry powder
- 1 teaspoon chilli powder (more or less to taste)
- ½ teaspoon salt
- 100ml cold water
- Vegetable oil for deep frying
- Using a sharp knife, slice down the centre of the shell on the back of the prawns and remove the black vein.
- Remove the head and the rest of the shell down to the tail. Leave the tail intact. Then place cling film over the prawn and lightly pound it flat
- Now make your batter. Mix all of the batter ingredients together in a bowl and slowly add water. I used 100ml of cold water but you may need a little more or less. Your finished batter should be thick enough to cling to a spoon but slowly drip off. It is about the same thickness as a heavy cream.
- When ready to cook, heat a saucepan of oil or use a deep fryer. Your oil is ready when a drop of batter sizzles immediately when dropped in the oil. Be careful as the oil may splat back at you.
- Slowly lower each battered prawn into the hot oil and fry until they are nicely browned on the exterior and cooked through. Mine took about three minutes but cooking times will vary depending on the size of your prawns.
- Remove to a kitchen towel to soak up the excess oil and serve.