The recipe below is still in its tinkering phase as this was something I whipped up out of nowhere and thus it may need some adjustments. HOWEVER, it was super super good and I recommend you try it if and when you are dumb enough to go out and buy a deep fryer. It will be the best/worst decision you ever make. It opens a world of fried opportunity, but if you're anything like me you finish your winter with more hibernation-chub than you had at the start. On the other hand, if you're anything like me, about 5 pounds of that chub will end up in your bra, allowing you to delight the masses with your crispy fried masterpieces AND your ample cushiony bosom. It's pretty much a win-win situation (at least for my mancandy). For me I think it might be lose-lose... I have become the chicken wing girl - shameful secret? awesome accomplishment? controversial claim-to-fame? - AND my party dresses don't fit like they used to. But enough about my chest-icles and on to the recipe - TALLY HO!
12 uncooked (they'll still be grey) jumbo prawns or ones that look big enough to you, thawed
1 lemon, juiced and zested (note: zest before you juice)
1 lime, juiced and zested
splash of grapefruit juice (it was in my fridge - I'm sure OJ/nothing would work fine too)
2 fresh ginger nuggets, garlic pressed/very finely diced/grated. This should amount to 1.5 - 2 tbsps worth
1 green onion, chopped finely
1 tsp chopped fresh cilantro
a teeny pinch of garlic powder
a pinch of old bay seasoning
1 tsp hot sauce (adjust to more/less depending on your hot sauce KAPOW factor - mine was a weak knock off sriracha sauce. I'm not sure how we ended up with a cheap knock off as bottles are maybe $2, but anyway, mine wasn't very KAPOW)
1 egg white, beaten to a froth
1/4 cup corn starch
1/2 cup panko crumbs (if you don't have these, go out and buy them. they rule over all bread crumbs)
other things you will need:
3 small bowls
whisk or egg beaters for egg beating
zip lock bag (if you've got 'em)
a deep fryer (big pot for frying. you could also probably bake these/pan fry them, I just haven't attempted it so I don't know what to tell you in terms of time/temp/etc).
if you are doing this in a pot of oil you will also need tongs and a slotted spoon and a thermometer (oil should be 365 F)
- If previously frozen - thaw your Prawn Emmanuels. If necessary, de-vein. Remove shell, but leave tail intact.
- Zest your lemon and lime. Juice your lemon and lime. In a small bowl, combine your Kayne Zests, lemon+lime juice, cilantro, green onion, ginger, old bay, garlic powder, and hot sauce.
- In a ziplock bag combine your marinade and Prawn Pauls. Leave to marinate for 15-20 (note: it's important NOT to leave your Jon Prawn Jovis for longer than this lest your citrus-y marinade 'cook' your Prawn Hamms)
- While your Prawnnie from the Jersey Shore is marinating, turn on your deep fryer/heat your oil to 365 F.
- After 15-20 remove your Prawn Coltranes from their citrus bath, and lay on a cutting board.
- Whip up your egg white and place in 1 bowl. In the other bowl combine your corn starch and panko and stir until combined.
- Dip your Prawn Hanks in the egg white, then the corn starch-panko and set aside.
- Fry for 2 - 4 minutes. Check at 2 minutes - if they are golden brown they're done, if not check again at 4 minutes. You don't want to over cook your Prawn Solos as overcooked prawns are more rubbery and tough.
- Sit, eat, enjoy perhaps with a little dipping sauce should you have some on hand.