The Big Boys (Spicy Jumbo Prawns)

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Jumbo prawns are seasoned with garlic and cayenne then deep fried.

Recipe By: Rick Callier from California Japanese Cooking
  • PrepN/A |
  • TotalN/A |
  • Serves4-6 prawns per person


    • 1-2 pounds jumbo (colossal) fresh prawns (6-8 per pound)
    • Garlic Powder
    • Salt
    • Cayenne Pepper
    • Flour for dredging
    • 2 eggs


Clean and devein the shrimp. Peel away the shell and remove the tail. Use a small sharp knife and slice each prawn along the back side starting at the top and continuing down to the bottom. Use the tip of your knife and remove the dark blue, blackish color vein. Rinse in cold water and pat dry, and set aside on a plate.

Beat two eggs in a medium size bowl.
Add garlic powder, salt, and cayenne pepper to taste. (We suggest 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon cayenne pepper).

Place flour in a glass pie plate. Roll prawns in flour, coating thoroughly
Place prawns in large deep frying pan or electric deep fat fryer 1/2 filled with oil heated to 365 - 375 degrees. Don't crowd the shrimp. Allow enough space so the shrimp cook evenly on all sides.
Turn prawns often, until darker golden brown. This is important, and may take 10 –15 minutes.
Remove prawns from oil and drain on paper towels

If cooked properly, the prawns will be crisp on the outside, and extremely moist on the inside.

Serve with tartar sauce (recipe follows)

Tartar Sauce
1 Chopped small yellow onion
1 Chopped green pepper
Cayenne pepper to taste
Garlic powder

Mix all ingredients in a bowl. Use just enough mayonnaise to produce a lumpy sauce.
Chill 2 hours

Our Reviewers
This is not one of our low-fat, low-cal entries but when you want to 'live a little' give this spicy recipe a try. Seasoning is 'to taste" so we made a recommendation. You may want to experiment and adjust the seasonings according to your own taste.

For The New Cook
Deep Fat Frying: Here are some basic rules of deep fat frying.

Use a deep, heavy, flat bottomed pan.
Don't fill the pan more than half with oil. This allows room for bubbling and spattering. So make sure you select a pan that is deep enough, when only half full, to accommodate the food you are frying.
Heat oil to 365 - 375 degrees. Proper temperature decreases oil absorption into the food.
Use a cooking ther- mometer to check the temperature or use an electric cooker with a built-in thermostat.
Use a deep pan with a short handle (to avoid accidental tipping).
Never leave hot oil on the stove unattended.
The longer you cook the food the more oil it absorbs.
Don't crowd the food into the pan. Allow space around each piece to allow the oil to bubble completely around the food so that it cooks evenly.

What Does It Mean to Devein a Shrimp? The 'vein' is the intestinal tract that runs along the back of the shrimp. Deveining is optional on a small shrimp because the vein size is so small. You may want to remove it for "visual appeal" purposes. On a larger shrimp the vein may contain sand or grit making it is necessary to remove the vein as part of your preparation.

Additional Notes

Vegetable oil for frying (select a flavorless oil with a high smoke point, such as Safflower oil).
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