A delicious, indulgent tapas idea for two people to share, these prawns are coated in my Keto Batter (recipe featured in my second book, Lazy Keto Kitchen, page 54) and then deep-fried in organic ghee.
Anyway, we are making prawns today using this lovely batter. Drain your prawns very well by leaving on kitchen paper. The drier they are, the better the batter adheres to them.
Make the batter according to the recipe on page 54 of Lazy Keto Kitchen. Add the prawns to the batter and toss well to evenly coat. The batter will thicken a little if left to stand too long, so get the prawns in there as soon as the batter is made (it takes only a minute or two to make the batter).
To cook, heat enough ghee in a small-medium deep pan - enough to deep-fry. The ghee needs to be VERY hot. Once hot, drop the battered prawns into the hot ghee and fry until golden. This doesn't take long at all, maybe 45-60 seconds.I advise doing this in 3-4 batches to avoid over-crowding the pan (to avoid the prawns sticking to each other).
Use a slotted spoon or spider strainer to remove the prawns from the hot ghee and place onto a tray lined with kitchen paper to drain excess grease.
Season with salt flakes and serve immediately (with lemon wedges and your favourite dip alongside).
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!* * *