Parmesan prawns

I was expecting a heavy rain for a few days and it is raining heavily now. I like sitting inside the house, looking out through the windows and see the raindrops falling down, trying to catch one another. For many people, cold and rainy weather is unpleasant. For me, it may be wet but I like the mood, the feeling on rainy days. 

Since the air is a bit cool down now, I am wiling to have something heavy for my lunch. (for me, anything that uses too much oil in cooking is considered heavy). For two people, I often cook with 10 large prawns or 12 medium prawns, which is also a large serving for each of us. In order to save the oil when cooking deep-fried dishes, I use a small saucepan which can fry only one or two pieces at a time. Cooking for two people is often faster too.

I like these prawns coated in parmesan and breadcrumbs as they are very crispy outside while still tender and juicy, very tasty inside with the worcestershire and lemon juice applied to them earlier. Just eating them like this without any other dipping sauce is delightful enough. 

Ingredients: (serves 2)

- 10-12 medium prawns

- 1 tsp salt

- 3/4 tbs Worcestershire sauce

- 3/4 tbs lemon juice

- 3/4 cup breadcrumbs

- 1/2 cup grated parmesan 

- oil, to  deep-fry

* Dipping batter

- 1 tbs plain flour

- 1/2 tbs corn flour

- 1 egg

=> whisk together the 3 ingredients until combined. 

Cooking:

- Peel the prawns, leave the tails intact, devein and butterfly them. 

- Sprinkle the prawns with salt, worcestershire sauce and lemon juice. Set aside. 

- Mix the breadcrumbs and grated parmesan in a shallow dish. 

- Heat the oil until very hot in a small saucepan or a wok over medium-low heat.  Dip one prawn at a time into the dipping batter, then roll over the breadcrumb and cheese mixture, drop into the oil. Cook for about 1-2 minutes until the prawns are golden. 

Serve as they are, or with mayonnaise.