Golden fried prawns

Golden fried prawns: Mouth-watering appetiser. Image: Carla Zinkfontein

Golden fried prawns: Crispy seafood bites to kick off a three-course meal

Crispy and flavour-packed, these golden fried prawns are the perfect starter to serve to your guests. Try out this recipe!

Golden fried prawns

Golden fried prawns: Mouth-watering appetiser. Image: Carla Zinkfontein

Few starters are as delightful as biting through the crispy exterior of crispy golden fried prawns. This starter is perfect to kick off an evening filled with incredible dishes and excellent company.

Preparing these delicious fried prawns will not even take up to 45 minutes and you will savour each bite as the appetising flavour lingers on your palate.

Tips when preparing golden fried prawns

After preparing the batter for the prawns, set the batter aside to rest for 15 minutes. The reason for allowing your batter to rest is to activate the baking powder for a lighter, crispier result. So even if you are in a hurry, avoid rushing the resting period of the batter.

Remember to clean the prawns and de-vining them. To prevent the prawns from curling, cut some slits on the inner side of the prawns.

When frying the prawns, place them in the hot oil in batches and allow them to fry until golden brown. Make sure you do not overcrowd the pan.

Prepare this starter once and you will have a new favourite to start off a delicious evening.

Golden fried prawns recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: StarterCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • 250 g 250 extra large-sized prawns

  • 1/2 tsp 1/2 sugar

  • salt to taste

  • 1 egg, lightly beaten

  • 1/4 cup 1/4 water

  • 3 tbsp 3 all-purpose flour

  • 1 tbsp 1 corn flour

  • 1/4 tsp 1/4 baking powder

  • 1 tbsp 1 oil

  • enough oil to deep fry


  • Beat the egg in a small bowl and add salt, sugar, chilli sauce and water. Whisk it well until incorporated.
  • Add one tbsp of oil, cornflour, all-purpose flour and baking powder and mix until a thick batter and keep it aside for 15 minutes.
  • Meanwhile, de-vine the prawns and give some gashes /slits on the inner side to prevent the prawn from curling.
  • Heat a pan with enough oil for deep frying over medium heat, dip the prawns in the batter and place them one by one in the hot oil, in batches and fry both sides until browned.


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