Step 1

Peel and devein the prawns and leave the tail on. Pat dry them with a paper towel.

Step 2

To butterfly the prawns, use a sharp knife and cut along the back of the prawn but leave the tail tip. If there is any vein left inside, remove it and flatten the prawn by shallow scoring crisscross diagonally. Make sure not to cut right through.

Step 3

Whisk two eggs and season them with salt, pepper, chilli powder, curry powder, and garlic powder. Add breadcrumbs and plain flour in a separate bowl or tray.

Step 4

First, hold the butterflied prawn from the tail, dip it in the eggs and then dredge it in the plain flour. Next, dip it again in the egg and then dredge it in the bread crumbs. Gently pressed it with your fingers to coat it evenly.

Step 5

Place the coated prawn on the tray and set it aside. Repeated the process until all the prawns are breaded.

Step 6

Heat the oil into medium-high heat about 330-340°F ( 160-170° C ) and fry the breaded prawns for 3-4 minutes or until crispy golden brown.

Step 7

Remove from oil and place it over the paper towel. Transfer to a serving plate and serve immediately with a choice of dipping sauce.

Step 8

Add tomato ketchup, mint yoghurt sauce, salt, lime juice, chopped coriander in a small bowl and mix it well.