Deep fried breaded prawns

Buying a deep fat frier is possibly the biggest sin I have every committed and I am sure my stomach is not going to thank me for it. However, we do not use it too often and sometimes it is just a great way to treat ourselves. The most important rule is to ensure to change oil relatively often to avoid funny tastes and smells coming from it. Buy a smaller one, if you decide to indulge yourself into something a bit unhealthy, as it would be cheaper to change the oil and you would not be able to make too much. This week, we have decided to go for deep fried breaded prawns. Looks like a small snack but in fact, it is a very filling meal.

Ingredients.
One bad of uncooked defrosted king prawns
12tbsp of breadcrumbs
6 tbsp of polenta
2 tsp dried oregano (if you want something different, substitute with cayenne pepper)
2 tsp dried thyme
Pepper
3 Eggs, beatedn
Flour

Preparation
Once the prawns are fully defrosted, dust them with flour and leave on the side to dry further. Meanwhile, mix breadcrumbs, polenta and the herbs with some pepper. Dip 3-4 prawns into the egg and then into the breadcrumb mix and repeat until all of the prawns are coated. Then, repeat the process until the prawns are coated twice. Leave them on the side for at least 30min to dry to ensure that the coating sticks to the prawns.

Heat the oil in the deep fat frier to 180C. Once heated, place 5-6 prawns in the basket and fry for 4-5 minutes or until golden brown. Make sure you do not overcrowd the basket and repeat until all prawns are cooked. Place the prawns on the kitchen towel to dry and serve with sweet chili sauce (you can get it from any supermarket but we would suggest to try any Chinese shop in your town - the sauce is much better and cheaper). Enjoy!