Vegan Crispy Prawns

Ingredients

• 330g Vincent vegan prawns

• 60g plain flour

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon ground ginger

• 85ml - 95ml sparkling water

• 70g breadcrumbs

• 1 teaspoon dried crushed chilli

• Sunflower oil for cooking

• Parsley chopped for garnish

• Sweet chilli sauce for dipping

  
  

Cooking Instructions:

1. In a bowl, add and whisk together the flour, salt, black pepper, ground ginger. Pour in the water and whisk to a smooth batter. In another bowl, add and whisk the panko breadcrumbs and crushed chilli.

2. Take 1 vegan prawn, dip it in the batter until fully coated then dip it into the breadcrumbs ensuring it is well coated and place on a plate or baking tray. Repeat the process with all the prawns until they are all used up. Allow the vegan prawns to rest at room temperature for 15 minutes.

3. While they are resting, place a heavy duty pan on a medium heat and pour in the cooking oil. When the oil reaches between 160oC and 180oC carefully place as many vegan prawns as you can into the pan but ensure there is a little space between vegan prawn so they are not crammed in. Cook them until golden and crispy. Remove the vegan prawns and place them on a plate or tray lined with kitchen paper towels. Repeat this process until all your prawns are cooked.