How to make Crisp Prawns -

Prawns dipped in egg batter, rolled in cornflakes and deep fried to a delicious crispness.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Cornflakes

Cuisine : Chinese

Course : Snacks and Starters

Crisp Prawns

Crisp Prawns Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Crisp Prawns Recipe

  • Prawns 16-20

  • Cornflakes 1 cup

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Egg 2

  • Red chilli flakes 1/2 teaspoon

  • Honey 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Oil to deep fry

  • Corn flakes 1 cup


Step 1

Clean prawns, slit and de-vein, leaving the tail intact. Flatten slightly with the back of a knife. Apply salt and half the lemon juice and keep aside.

Step 2

Take refined flour in a bowl. Break eggs into it. Add crushed red chillies, salt, honey and a little water and mix properly to make a smooth batter.

Step 3

Heat sufficient oil in a pan/kadai. Crush the cornflakes with hand and spread on a plate. Dip the prawns in the batter and roll in the cornflakes.

Step 4

Press lightly. Holding with them by the tails gently lower them into the hot oil and deep-fry. Take care not to overcook the prawns.

Step 5

Drain onto an absorbent paper and serve hot with the remaining juice of lemon.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.