Norwegian Prawn Popcorn
This crispy, spiced Prawn Popcorn by Chef Simon Hulstone is a flavour packed snack made with Norwegian cold water prawns. Whether you're entertaining guests or treating yourself to something special, this quick and easy recipe delivers restaurant-quality results at home.
Cooking time20-30 min
Difficulty levelMedium
Ingredients
Preparation
Prepare the Coating
- In a large bowl, mix together the flour, salt, garlic powder, smoked paprika, and dried coriander.
- Add the drained and dried prawns to the bowl and toss until well coated. Shake off any excess flour and set the prawns aside.
Make the Egg Wash
- In a separate bowl, whisk together the eggs and milk.
Double Coat the Prawns
- Dip the floured prawns into the egg mixture, then let any excess drip off.
- Return the prawns to the flour mix for a second coating. Shake off the excess.
Fry the Prawns
- Heat oil to 180°C in a deep fryer. No deep fryer? Use a heavy-bottomed pot or large skillet with enough oil to submerge the prawns. Use a thermometer to monitor the temperature.
- Fry the prawns in small batches for about 1 minute, or until golden and crispy.
- Drain on kitchen paper, season lightly, and set aside.
Make the Dip
- Mix the Thai green curry paste with the mayonnaise.
- Stir in some chopped fresh coriander.
Serve
- Toast the coconut in a pan and finely chop spring onions.
- Place the prawns in a serving bowl with cocktail sticks.
- Serve alongside the green curry mayo.
- Sprinkle with the remaining coriander and chopped spring onions.
- Enjoy immediately while hot and crispy!