Breaded Prawns with Sweet Chilli Dipping Sauce

1 Pack Large Uncooked Prawns (Shrimps, you Americans!)
Fine Dried Breadcrumbs or (my favourite) Jewish Traditional Matzo Meal
Mild Chilli Powder
1 Large Egg
Groundnut Oil
Sunflower Oil
Sweet Chilli Dipping Sauce (I don’t have a preference in the UK but for my American based readers who are lucky enough to have their stores in their state, Trader Joe’s every time!)

Pour enough breadcrumbs to coat about half the centimetre of the bottom of a plate onto said small plate and mix with a couple of big pinches of chilli powder, so the powder is noticeably colouring the breadcrumbs. Set aside. Beat the egg in another small plate with a fork until combined. Individually dip each prawn in egg, then coat in the chilli breadcrumb mix and set aside. I find it makes it easier to use one hand for egg and one hand for breadcrumbs.

In a large, deep frying pan pour enough of an equal mix of ground nut and sunflower oils to cover the bottom with about half a centimeter of oil. Other flavourless, or mild olive oils work for this too, but I’ve found because of the varying smoking points of the mix of the two oils, this combination works best. Heat until the oil shimmers. Very carefully lower the prawns, one by one into the oil. Depending on how many prawns you have or the size of your pan, you can cook them in batches. Turn over after about two minutes, or until the bottom size of the breadcrumbs are golden. Using a slatted spoon or tongs carefully turn each prawn over and fry until the underside is golden. Remove from the pan with the same implement and drain away excess cooking oil on a plate covered in a couple of sheets of kitchen towel. Serve hot and with Sweet Chilli Sauce.

As well as a starter for a two to three people to share, I find these work great on salads to add protein and a bit of interest to a meal, or ready skewers onto cocktail sticks as part of a wider selection of canapés.