Chrunchy Kuur Kuur Shrimps

Prawns-shrimps-chrunchy-sea food-recipes
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Chrunchy Kuur Kuur Shrimps
Prep Time:
Active time:
Total time:
Yield: 10 Servings 


Chicken Marinade
  • 1 1/2 pounds large prawns, peeled and deveined, tails left intact.
  • 2 cups Breadcrumbs.
  • 1/2 teaspoon black pepper.
  • 2 teaspoon garlic powder.
  • 1/2 cup all-purpose flour.
  • 2 eggs.
  • Vegetable oil for frying.
  • Salt to taste.

Tartar Sauce

  • 1 cup mayonnaise.
  • 1/2 cup orange marmalade.
  • 2 teaspoons sweet pickle relish.
  • 1 teaspoons yellow mustard sauce.
  • 2 teaspoons lemon juice.
  • 1/4 onion, diced.
  • 1/2 teaspoon freshly ground black pepper.
  • Salt to taste.
  • Season the prawn with salt, garlic powder and pepper. Set aside.
  • Let’s make Tartar Sauce. In a small bowl, mix together mayonnaise, orange marmalade, sweet pickle relish, yellow mustard sauce, diced onion. Stir in lemon juice. Season to taste with salt and pepper. Cover and keep it in the fridge.
  • Scatter flour onto one plate, beat the egg in a bowl, then breadcrumbs on another plate. Dredge shrimp in flour mixture, shaking off excess. Dip shrimp into eggs and then coat both sides with panko, pressing panko onto shrimp.
  • Heat a large frying pan with a vegetable oil, when the oil is hot, gently put 4-5 prawns in oil and deep fry them for about 2.5 minutes, or until golden brown.
  • Between batches, make sure to scoop up the bread crumbs to keep the oil clean and avoid the oil turning dark.
  • Remove and drain shrimp on paper towels. Arrange shrimp on platter. Serve with tartar sauce.
  • Garnish with minced fresh cilantro, lemon wedges, serve with tartar sauce or ketchup and french fries.

Chrunchy Kuur Kuur Shrimps

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