Fried prawns

Ingredients

• 1 kgvery fresh prawns
• as neededextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Wash the prawns

   Wash the prawns thoroughly without removing their shells.

2. 2

   Dry them gently

   Lay the prawns on a clean tea towel and pat them dry carefully.

3. 3

   Heat the oil

   Pour plenty of olive oil into a large non-stick frying pan and heat it until hot.

4. 4

   Fry until golden

   Fry the prawns for a couple of minutes, just until they are lightly golden on both sides.

5. 5

   Avoid overcooking

   Do not cook them for longer, as extended frying will make the prawns tough and rubbery.

6. 6

   Drain the prawns

   Transfer them to a double layer of kitchen paper to drain.

7. 7

   Season and serve

   Season the prawns with salt, then transfer them straight away to a serving plate.

8. 8

   Add lemon

   Garnish the fried prawns with lemon slices and serve.

What are Italian fried prawns?

This is a simple Italian-style preparation of whole prawns fried briefly in olive oil and served hot. The recipe keeps the shells on, which helps shield the flesh while it cooks.

Its appeal lies in the contrast between a lightly crisp exterior and tender meat. The short cooking time and very fresh prawns are what make this spare ingredient list work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 48g protein, 1g carbs, 8g fat.

The prawns provide most of the protein, while the olive oil contributes most of the fat and energy; the prawns contribute very little carbohydrate. Pair a serving with vegetables or salad and a portion of bread or potatoes for a more balanced plate.

Choose and prepare the prawns

Fresh prawns: the recipe calls for very fresh prawns, left whole and unpeeled. Rinse them carefully so the shells remain intact.

Dry shells: pat the prawns thoroughly with a clean tea towel before frying. Drying helps limit splattering when they meet the hot oil.

Get the frying oil ready

Plenty of oil: use enough extra-virgin olive oil to fry the prawns comfortably in a large non-stick pan. Heat it before adding them, as the method specifies.

Work in batches if needed: the prawns should fit without crowding. This makes it easier to turn them and brown both sides.

Keep the cooking brief

A couple of minutes: fry the prawns only until they are lightly golden on both sides. The recipe gives a short cooking time to help keep the flesh tender.

Watch the colour: the aim is a light golden finish, not a deep, prolonged fry. Remove them promptly once they reach that point.

Drain and season promptly

Kitchen paper: transfer the fried prawns to a double layer to absorb excess oil. Handle them gently so the shells stay in place.

Salt and serve: season them after draining and move them straight to a serving plate. Lemon slices provide a fresh accompaniment at the table.

What to serve alongside

Keep the sides simple: lemon wedges or slices suit the prawns without masking their flavour. A green salad or vegetables can make the plate more substantial.

Serve hot: the prawns are best brought to the table soon after frying, while their texture is at its freshest.

Recipe notes & tips

• Pat the prawns dry carefully before they go into the hot oil.
• Use a large pan so the prawns have room to fry rather than crowding together.
• Turn the prawns so they colour lightly on both sides.
• Keep a close eye on the short cooking time to avoid tough, rubbery prawns.
• Drain the prawns on a double layer of kitchen paper before salting.
• Serve them promptly with lemon slices.

Variations

• Add garlic: briefly flavour the oil with garlic before frying the prawns, then remove it if it starts to brown.
• Add chilli: include a little chilli in the oil for gentle heat.
• Use parsley: scatter chopped fresh parsley over the prawns just before serving.
• Serve with lemon: offer extra lemon wedges alongside the slices used to garnish.
• Add a salad: pair the prawns with a simply dressed green salad for a fresh side.

Common mistakes to avoid

• Wet prawns: excess water can make hot oil splatter, so pat them dry thoroughly.
• Crowded pan: too many prawns at once make turning difficult; fry them in batches if necessary.
• Oil not hot enough: the prawns may cook unevenly; heat the oil before adding them.
• Overcooking: prolonged frying makes the flesh tough and rubbery; stop when both sides are lightly golden.
• Skipping the drain: excess oil stays on the prawns; rest them briefly on a double layer of kitchen paper.

How to store

For the best texture, eat the prawns soon after cooking. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat briefly in a pan; reheating can make them tougher.

Frequently asked questions