Breaded prawns recipe

Ingredients to make Breaded Prawns:

• 1 kilogram of Peeled Prawns
• 3 units of Eggs
• 1 cup of Flour (140 grams)
• 1 cup of breadcrumbs
• 300 cubic centimeters of Oil
• 1 handful of salt
• 1 pinch of Pepper

 How to make Breaded Prawns:

1. I bought them directly peeled and clean, at $ (Argentine) 130 per kilo (about 10 dollars), and to that extent they enter between 30 and 40 (depending on their size), which allows us a warm, abundant, yielding, and with its gourmet touch.
2. After defrosting them I rinsed them properly in cold water and placed them in a colander like the ones for pasta.
3. From there, moist (but not dripping) I placed them in a deep plate and sprinkled them with a little fine salt and just a touch of black pepper, and I stirred them well with a clean hand.
4. In another deep plate (I put them in a row step by step according to the preparation) goes a plate of flour.
5. I put four “prawns per station”. Taking advantage of the crustacean’s moisture, it is floured back and forth. The next deep dish goes with three eggs, which I beat well with a fork and just add a little fine salt.
6. Once the seafood is in the flour, I submerge them in the yellow element and again turn and turn so that it soaks up well.
7. The next deep plate we fill with breadcrumbs.
8. Again and again, but here we give it a few taps so that the batter is absolutely united to the prawn as a uniform element, but without slapping it like a loin Milanese since our shellfish is docile and if we don’t treat it well, it can be broken.
9. In the next step we arrange them on another plate (or source) and if we have time we send it to rest in the fridge, which will allow us to gain consistency.
10. Then we fry it in very hot oil. We do it in batches, making sure that the oil covers the preparation well.
11. Cooking is rapid (approximately no more than 3 minutes) until they are well golden -not burnt- which will allow a crunchy state on the outside, and on the inside with that somewhat ‘soft’ delicacy typical of the prawn.
12. When we remove it from the oil, we let it drain, and we put it on a plate with a kitchen roll -top and bottom- so that it absorbs well what was left of the oil and they can be served dry.
13. Once we remove the paper napkins, we prick them one by one with wooden toothpicks (the better if they are long) and plate it up. I used an ideal wooden board for a bite.
14. Finally, I served the breaded prawnsplacing three small containers with sauces on one of the ends.
15. I used a Chumminess (to the mayonnaise I mixed a bit of chimichurri, achieving flavor but without it being spicy, while the mayonnaise gives it consistency); golf sauce; and Caesar sauce.
16. But you can also suggest other dressings such as tartar sauce, common mayonnaise, some cheese-based sauce, or soy.