Recipe by fleur
"Prawns turn out lightly coated in a semi-crunchy, spicy, rich coating. These prawns melt in your mouth! Easy, very tasty and always a big hit. "
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peeled and deveined large shrimp (21 to 25 per lb)
garlic powder, divided
ground black pepper, divided
vegetable oil for frying
I tried this recipe and loved it. I like the crunchy taste to it.
This an excellent recipe the taste is great. I only wish there was a tiny bit more of a crust on the shrimp. Next time I will dip them in a bit of egg before shaking. I added the Parmesan cheese to the bread crumb mixture which helped.
i made this recipe for my family yesterday, and it is one of the best things i ever tasted. i used scallops instead of shrimp because my mom doesn't eat shrimp and it worked very well. the parmesan was a really nice touch, it added a little tang. the recipes also really packs a mouthful of flavor, which makes it go really well with white rice.
These shrimp were really good and very easy to make. I used 8-12 count shrimp and they were excellent paired with a steak for surf and turf. Thanks so much for posting the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffed Spice Prawns
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 137
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