Camarones empanizados – breaded prawns with salad
Large prawns coated in breadcrumbs and fried until golden and crisp, served with a lettuce and tomato salad, lime, and ketchup stirred with hot sauce for dipping. A Lent and holiday favourite in Mexico, also made with desiccated coconut.
- 46 minTime
- 46 minHands-on
- 4Portions
- 46 gprotein per portion
- 550kcal per portion
Ingredients for 4 portions
- 700 gPrawns, large, raw, peeled with tails on
- to tasteSalt
- to tasteBlack pepper
- 5 tbspPlain flour
- 2Eggs
- 150 gBreadcrumbs
- 4 tbspRapeseed oil, for frying
On the side
- ½Lettuce
- 2Tomatoes
- 3Limes
- 4 tbspKetchup
- 1 tbspHot pepper sauce
Method
- Devein the prawns, pat them dry with kitchen paper and season with salt and pepper.
- Set out three shallow bowls with flour, beaten egg and breadcrumbs. Coat the prawns first in flour, then in egg and finally in breadcrumbs, pressing the crumb on well and leaving the tails bare.
- Shred the lettuce, slice the tomatoes and cut the limes into wedges.
- Stir the ketchup and hot sauce together for dipping.
- Heat plenty of oil, about 2 cm deep, in a deep frying pan over a medium-high heat. Fry the prawns in batches for 2–3 minutes, until golden, and drain on kitchen paper.
- Serve the prawns hot with the salad, lime wedges and dip.
