These crispy prawns have a spicy coating and taste great with lemon wedges and a hot gumbo
dip.

Serves: 6
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:
For the prawns:
1. 18 jumbo raw prawns, head left on, tails peeled, butterflied
2. 100ml buttermilk
3. 1 teaspoon ground ginger
4. ½ teaspoon garlic granules
5. Sunflower oil, for deep frying

For the coating:
1. 100g plain flour
2. 50g cornflakes, crushed to fine crumbs
3. 1 tablespoon cornflour
4. ½ teaspoon dried thyme
5. ½ teaspoon cayenne pepper
6. ½ teaspoon ground coriander
7. 1 pinch of salt

For serving:-
1. ½ bunch of coriander leaves picked to serve
2. 1 lemon, zested and cut into wedges to serve

Directions:
1. Combine prawns, buttermilk, ginger, and garlic granules in a large bowl, stir to coat,
cover, and chill for at least 30 minutes or overnight.
2. Combine all the ingredients of coating in a shallow dish, set aside.
3. Drip off any excess buttermilk marinade from the prawns, then dip each prawn in the
coating mixture, turning again to ensure an equal coating.
4. Heat the oil to a depth of 10 cm in a deep pan until a cube of bread sizzles and turns
golden in 30 seconds or heat a deep-fat-fryer no more than a third full of oil to 180
degrees C.
5. Gently lower 3 to 4 coated prawns at a time into the oil and deep fry for 2 minutes or until
golden and crisp.
6. By using a slotted spoon transfer the fried prawns to a kitchen paper-lined plate.
7. Sprinkle with coriander leaves and lemon zest.
8. Serve with lemon wedges.