Deep Fried Almond Prawns

Oh my gosh, let me tell you about the first time I bit into one of these deep fried almond prawns – that CRUNCH! I still dream about it. I’ve spent years perfecting seafood coatings (my poor family had to taste-test so many failed attempts!), but when I finally tried almond flour? Game changer. The nutty richness takes these prawns to a whole new level while giving them this incredible golden crust that stays crispy for ages.

What I love most is how fancy these look while being deceptively simple to make. They’re my go-to when I need an impressive appetizer that’ll have guests begging for the recipe. The almond crust adds this gorgeous texture that regular breadcrumbs just can’t match – plus it’s naturally gluten-free if that’s your thing. Trust me, once you try these, you’ll never go back to boring fried shrimp again!

Seriously, these prawns have saved me at more dinner parties than I can count. They cook up in minutes but taste like you spent hours in the kitchen. That perfect balance of sweet prawn and toasty almond? Absolute magic. Just wait till you see how quickly they disappear from the plate!

Why You’ll Love These Deep Fried Almond Prawns

Listen, I know everyone says their recipe is the best, but these deep fried almond prawns are seriously next-level. Here’s why they’re about to become your new obsession:

• That addictive crunch – The almond flour coating fries up to the most satisfying golden crispiness you’ve ever tasted. Forget soggy shrimp – these stay crunchy even after they cool!
• Nutty goodness – Regular breadcrumbs can’t compete with the rich, toasty flavor of almonds. It’s like your prawns got a fancy upgrade without any extra work.
• Dinner party hero – They look and taste gourmet but take just 25 minutes start to finish. I can’t count how many times guests have asked me for this “secret” recipe!
• Perfect texture every time – Unlike some fried foods that turn tough, the almond coating keeps these prawns juicy inside while getting that ideal crispy outside.

Deep Fried Almond Prawns Ingredients

Alright, let’s gather our simple but mighty ingredients – I promise you probably have most of these already! Here’s exactly what you’ll need for those perfect almond-crusted prawns:

• 500g large prawns – peeled and deveined (keep those tails on for pretty presentation!)
• 1 cup finely ground almond flour – not almond meal, the fine stuff gives that perfect crisp
• 1/2 cup all-purpose flour – our trusty first coating layer
• 1 tsp fine sea salt – plus extra for sprinkling if you’re like me and love that salty crunch
• 1/2 tsp black pepper – freshly ground if you’ve got it
• 1 tsp garlic powder – our flavor booster
• 1 tsp paprika – for that gorgeous golden color
• 2 large eggs, beaten – the glue for our crunchy coating
• Vegetable or canola oil for deep frying – about 4 cups should do it

That’s it! Simple, right? Now let’s make some magic happen.

Essential Equipment for Deep Fried Almond Prawns

Before we dive in, let’s get our tools ready – nothing fancy needed, just a few kitchen basics:

• A deep fryer or heavy-bottomed pot – I use my trusty Dutch oven when I’m not busting out the fryer
• Deep-fry thermometer – Crucial for hitting that perfect 180°C (350°F) sweet spot
• Paper towels – For draining those golden beauties
• Three shallow bowls – One each for flour, eggs, and almond mixture

See? Told you it was simple. Now let’s get cooking!

How to Make Deep Fried Almond Prawns

Okay, let’s get down to business! Making these crispy golden beauties is easier than you think – I’ll walk you through every step so you get restaurant-quality results right at home.

Preparing Your Prawns and Dredging Station

First things first – dry prawns are happy prawns! Give them a quick rinse under cold water, then pat them completely dry with paper towels. Any moisture left will make your coating slide right off – and we can’t have that!

Now set up your dredging station: three shallow bowls in a row. Bowl one gets the plain flour mixed with salt and pepper. Bowl two is for your beaten eggs (I like to add a splash of water to thin them slightly). Bowl three holds that glorious almond flour mixture with garlic powder and paprika. This assembly line setup makes coating a breeze!

Coating and Frying Your Deep Fried Almond Prawns

Here’s where the magic happens! Heat your oil to exactly 180°C (350°F) – this is crucial. Too cold and they’ll be greasy, too hot and they’ll burn before cooking through. No thermometer? Test with a breadcrumb – it should sizzle immediately.

Working one at a time, coat each prawn: first roll in flour (this helps the egg stick), then dip in egg letting excess drip off, then press firmly into the almond mixture. Really pack it on – you want full coverage for maximum crunch!

Fry in small batches – overcrowding drops the oil temp. They’ll need just 2-3 minutes per side until they’re that perfect golden brown. You’ll hear that satisfying sizzle when they’re ready!

Draining and Serving Your Deep Fried Almond Prawns

As soon as they come out of the fryer, transfer them to a wire rack or paper towels to drain. Sprinkle with a tiny bit of salt while they’re still hot – trust me on this!

Serve immediately while that almond crust is at its crispiest. Watch how fast they disappear – I always make extra because they never last!

Expert Tips for the Best Deep Fried Almond Prawns

After making these crispy beauties more times than I can count, here are my foolproof secrets for perfect deep fried almond prawns every single time:

• Fresh is best – Splurge on the freshest prawns you can find. That sweet, briny flavor shines through the almond crust. Frozen works in a pinch, but thaw completely and dry EXTRA well.
• Patience with patting dry – I can’t stress this enough – moisture is the enemy of crunch! Take time to thoroughly dry each prawn before coating. Your crispy crust depends on it.
• Flour first, always – It might seem like an extra step, but that initial flour dredge creates the perfect “glue” for the almond coating to stick. Skip it and your crust will slide right off!
• Oil temperature is king – Keep that thermometer handy and adjust the heat as needed. The perfect 180°C (350°F) gives you golden crispiness without greasiness. A breadcrumb should sizzle instantly when dropped in.

Serving Suggestions for Deep Fried Almond Prawns

Oh, the possibilities! These golden beauties shine no matter how you serve them. For dipping, I’m obsessed with pairing them with sweet chili sauce – that sweet-spicy kick is magic with the nutty crust. My husband swears by garlic aioli, while the kids beg for lemon wedges to squeeze over.

Serve them as appetizers with toothpicks for easy grabbing (they’ll disappear fast!), or make it a meal with a crisp green salad and some garlic bread. Perfect for parties, but honestly? I’ve been known to make a batch just for myself with a glass of chilled white wine. No judgment!

Storing and Reheating Deep Fried Almond Prawns

Okay, let’s be real – leftovers are rare with these crispy gems! But if you somehow have some, here’s how to keep them tasting great. Store them in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy them again, skip the microwave (soggy city!) and pop them in an air fryer or 180°C oven for 3-4 minutes. That’ll bring back that glorious crunch almost like fresh-fried. Pro tip: spread them in a single layer so they crisp evenly!

Deep Fried Almond Prawns Nutritional Information

Just so you know, these nutrition numbers are estimates – your exact counts might vary depending on your specific ingredients and how much oil the prawns absorb during frying. But here’s the general scoop per serving (that’s about 125g of these crispy beauties):

• Calories: 320
• Fat: 18g
• Carbohydrates: 15g
• Protein: 25g (prawns pack a protein punch!)
• Sodium: 450mg

The almond flour adds healthy fats and fiber too – not that you’re thinking about nutrition once you taste that crispy crunch!

Deep Fried Almond Prawns FAQs

I get asked about these crispy almond prawns ALL the time, so let me answer the most common questions before you even have to ask!

Can I use frozen prawns?
Absolutely! Just thaw them completely overnight in the fridge, then pat them ridiculously dry. Frozen works in a pinch, but fresh prawns give that perfect sweet flavor. Either way, dry well or your coating will slide right off!

Can I bake these instead of frying?
You can, but – and I say this with love – they just won’t get that same insane crunch. If you must bake, spray them generously with oil and crank your oven to 220°C (425°F). They’ll still taste great, just different!

What can I substitute for almond flour?
In a bind, try finely crushed nuts (walnuts work nicely) or panko breadcrumbs. But trust me, the almond flour is worth tracking down – it gives that signature nutty crispness that makes these prawns special.

How can I tell if my oil is hot enough?
No thermometer? No problem! Drop in a breadcrumb – if it sizzles immediately with little bubbles, you’re golden (literally). Too quiet? Wait a bit longer. Smoking? Turn it down quick!

Why does my coating keep falling off?
Almost always because the prawns weren’t dry enough before coating. Or maybe you skipped the initial flour dredge – that’s the glue! Also, don’t overcrowd the pan when frying, or the temp drops and the coating slips.

Rate This Recipe

Did these deep fried almond prawns make your taste buds dance? I’d love to hear how they turned out for you – leave a rating below if you enjoyed this crispy, nutty delight!

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