The Almond-Coated Prawns are truly a delicious appetizer, but they can also be served as a main course. The coating made with almond flakes provides a super crunchiness that immediately wins over everyone, young and old. Ideal for any occasion, but don’t miss them on Christmas Eve because they are also beautiful to present at the table. If you don’t like almonds, you can coat them first in cornmeal and then in slightly crushed corn flakes. However, I must tell you that it won’t be the same, equally good, but the taste will lose a lot. I hope you can try them this way soon.
If you like crustaceans, then don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 prawns
- 1/4 cup almond flour
- 1/4 cup almond flakes
- 2 eggs
- to taste salt
- 2 cups peanut oil
Tools
- 1 Small Pot
- 1 Toothpick
- 3 Deep Plates
How to Make Almond-Coated Prawns
Remove the head and shell from the prawns, but keep the tail, and do not discard them as they can be used to make a delicious bisque. Use a toothpick to remove the intestine: the black vein that runs along the prawn’s back.
Now rinse them under running water, pat them dry with paper towels, and skewer them with a stick to keep them straight during frying so they don’t curl up.
In one of the three plates, beat the eggs with a fork with a pinch of salt. Place the almond flour in the second plate, and the almond flakes in the third.
At this point, dip the prawns first in the egg, then in the almond flour.
Dip them again in the egg, finishing the final coating in the almond flakes plate.
Pour the sunflower oil into a pan or a small pot with high sides to use less oil, and heat it up. To know when the temperature is right, dip a toothpick; if it bubbles, the oil is ready. Only then, plunge the coated prawns in, even just two at a time if the pot’s diameter is small.
Cook them for 1 minute per side, then drain them directly onto absorbent paper. Once they’re slightly warm, remove the skewer
Serve your Almond-Coated Prawns hot, perhaps accompanied by a very tasty mayonnaise sauce.
Tips, Variations, Notes, and Storage
The prawns can definitely be stored in the refrigerator for one or two days, but the flavor they have once reheated will not be the same.
I recommend putting them in an airtight container, made of glass or ceramic, to prevent them from being contaminated by other odors or flavors.
To reheat them, use the microwave oven.
However, you can store them in the freezer for a longer time if the prawns are fresh and not defrosted, already prepared in batter, ready to be plunged into boiling oil.
However, you can store them in the freezer for a longer time if the prawns are fresh and not defrosted, already prepared in batter, ready to be plunged into boiling oil.
In this case, it will only take a few more minutes of cooking, but they will be ideal for organizing any type of event in advance.
