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Prawn Butterfly

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Prawn Butterfly

Prawn Butterfly

Crispy and delicious. Prawn butterfly just plain gets it!

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:

Prawn Puri
Prawn Curry
Hot & Sour Thai Prawn Soup
Prawn Idlis
Prawn Pathia
Tandoori Prawns
Prawn Balti

Making prawn butterfly

Deveining the prawns is essential, especially with larger prawns.

Making prawn butterfly

Carefully pound the prawns flat.

Making prawn butterfly.

Your prawns should look like this.

Making prawn butterfly

Making the batter.

Making prawn butterfly

Your batter should be about the same thickness as double cream.

Making prawn butterfly

Frying takes about three to five minutes.

Making prawn butterfly

Get ’em while they’re hot!

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Yield: 4

How To Make Prawn Butterfly

How To Make Prawn Butterfly
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

  1. Using a sharp knife, slice down the centre of the shell on the back of the prawns and remove the black vein.
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. Remove to a kitchen towel to soak up the excess oil and serve.

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