King Prawn Butterfly: The Show-Stopping Seafood Starter That Makes Every Meal Feel Like a Special Occasion

Meta Description: Master restaurant-quality king prawn butterfly with this step-by-step recipe. Learn to butterfly prawns, create the perfect crispy coating, and serve with homemade chilli garlic dip. Includes air fryer method and diabetic-friendly options.

Why This King Prawn Butterfly Recipe Creates Restaurant-Worthy Results Every Time

King prawn butterfly isn’t just a starter—it’s theatre on a plate. Those perfectly butterflied prawns with their golden crispy coating and curling tails create visual drama that elevates any meal from ordinary to extraordinary. The secret lies in proper butterflying technique and temperature control that ensures the coating stays crisp while the prawns remain succulent.

The breakthrough? A light rice flour coating that creates shatteringly crisp texture without overpowering the sweet prawn flavour, plus the double-coat method that ensures the coating adheres perfectly. This recipe works with fresh or frozen prawns, includes air fryer instructions, and features diabetic-friendly modifications for guilt-free indulgence.

📋 Recipe Essentials at a Glance

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Servings: 4 starter portions (serves 2 as main)
• Difficulty: Medium
• Dietary Info: Halal, Diabetic-friendly option, Can be gluten-free

🛒 The Ultimate Ingredient Guide: Select Prawns Like a Professional

Prawn Selection (The Showpiece Ingredient)

• 12 large king prawns – U6-8 size (6-8 prawns per 500g)
• Fresh vs frozen:Both work brilliantly – frozen often more practical
• Essential requirement:Shell-on, headless for proper butterfly presentation
• Sustainable choice:MSC-certified or responsibly farmed
• Size matters:Too small won’t butterfly properly, too large becomes unwieldy

The Delicate Marinade (Enhances, Doesn’t Overpower)

• 2 tbsp natural yoghurt – full-fat for better coating
• 1 tsp ginger-garlic paste – freshly made if possible
• ½ tsp Kashmiri chilli powder – colour without excessive heat
• ½ tsp turmeric powder
• 1 tsp lemon juice – fresh, not bottled
• ½ tsp salt
• ¼ tsp black pepper

The Light Crispy Coating (The Texture Secret)

• 60g rice flour – the lightness game-changer
• 40g cornflour – creates shatteringly crisp texture
• 30g gram flour (besan) – adds flavour and golden colour
• 1 tsp baking powder – for air pockets and lightness
• ½ tsp paprika – for beautiful colour
• ½ tsp chaat masala
• ¼ tsp ajwain (carom seeds) – aids digestion
• 150ml ice-cold sparkling water
• Additional rice flour for dusting

For Frying & Serving

• Oil for deep frying – groundnut or rapeseed oil
• Lemon wedges for serving
• Fresh coriander for garnish
• Chilli garlic dip (recipe below)

👩‍🍳 Step-by-Step Mastery: The Butterfly Technique Revealed

Phase 1: Prawn Preparation (The Critical Foundation)

1. Defrost completely if frozen – never butterfly frozen prawns
2. Pat prawns completely dry with kitchen paper
3. Remove shell carefully: Leave tail intact for presentation
4. Devein properly: Cut along back with sharp scissors, remove dark vein
5. Butterfly technique: Cut deeper along back almost through to belly, but not completely
6. Press gently to flatten – should open like a book
7. Score lightly on inner surface – prevents curling during cooking

Phase 2: The Light Enhancing Marinade

8. Mix marinade ingredients in non-reactive bowl
9. Add butterflied prawns, gently coat without breaking tails
10. Marinate for 15 minutes maximum – fish doesn’t need long marination
11. Keep refrigerated until ready to coat

Phase 3: The Professional Coating Method

12. Mix dry coating ingredients: Combine all flours, spices, and baking powder
13. Divide mixture: ⅓ for dusting, ⅔ for batter
14. Light dusting: Pat prawns with dry mix – creates texture base
15. Make batter: Gradually add ice-cold sparkling water to remaining dry mix
16. Achieve coating consistency: Thick enough to coat, but flows slowly
17. Keep batter ice-cold – place bowl over ice while working

Phase 4: The Temperature-Controlled Frying Technique

18. Heat oil to 180°C – critical for instant seal
19. Test temperature: Batter should sizzle immediately and rise
20. Hold by tail: Dip each prawn in batter, allow excess to drip off
21. Fry immediately: Hold tail for 2 seconds before releasing – prevents curling
22. Cook for 2-3 minutes until golden and crispy
23. Remove carefully with slotted spoon, drain on wire rack
24. Maintain oil temperature between batches

Phase 5: The Restaurant Presentation

25. Arrange dramatically with tails pointing outward
26. Season immediately with chaat masala and lemon juice
27. Garnish with fresh coriander and thinly sliced onions
28. Serve with chilli garlic dip (recipe below)

💡 Pro Tips for Guaranteed Success

Butterfly Technique Mastery:

• Sharp scissors work better than knives for beginners
• Don’t cut completely through – leave belly intact
• Practice on one prawn before doing the whole batch
• Keep tail shell on – essential for presentation and handling

Texture Perfection Secrets:

• Ice-cold everything: Prawns, batter, sparkling water must be cold
• Hot oil discipline: 180°C minimum for instant seal
• Hold by tail technique: Prevents curling and creates dramatic shape
• Wire rack draining: Prevents steam buildup that ruins crispiness

Make-Ahead Strategy:

• Butterfly prawns up to 4 hours ahead, keep covered in fridge
• Mix dry coating the night before
• Make batter fresh – sparkling water loses carbonation
• First fry can be done 2 hours ahead, second fry just before serving

🍽 Serving Suggestions for Every Occasion

Restaurant-Style Presentation:

• Arrange in circle with tails pointing outward
• Use white rectangular plate for modern presentation
• Drizzle chutney artistically around the plate
• Garnish with micro herbs and edible flowers

Casual Family Style:

• Pile high on platter with lemon wedges
• Serve withchips or salad for complete meal
• Provide finger bowls for messy fingers
• Extra chutney on the side for dipping

Diabetic-Friendly Accompaniments:

• Sugar-free mint chutney instead of sweet sauces
• Cucumber salad for freshness
• Limit portion to 3-4 prawns
• Air fryer version for reduced oil content

🔥 Chilli Garlic Dip Recipe (Essential Accompaniment)

Ingredients:

• 4 cloves garlic, minced
• 2 red chillies, finely chopped
• 4 tbsp tomato ketchup (sugar-free for diabetic version)
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp honey (optional, omit for diabetic)
• 1 tbsp cornflour mixed with 2 tbsp water

Method:

1. Sauté garlic and chillies in 1 tsp oil for 1 minute
2. Add remaining ingredients except cornflour slurry
3. Simmer for 3 minutes
4. Add cornflour slurry, cook until thickened
5. Cool and serve

🛒 Essential Equipment Recommendations

Must-Have Tools:

1. Sharp kitchen scissors – best for butterflying technique – Get it here
2. Kitchen thermometer – temperature control is critical – Get it here
3. Wire cooling rack – essential for maintaining crispiness – Get it here
4. Slotted spoon – gentle on delicate prawns – Get it here

Nice-to-Have Upgrades:

• Deep fryer – precise temperature maintenance – Get it here
• Spider strainer – easier handling of multiple prawns – Get it here
• Chilled serving plates – maintain temperature contrast – Get it here

🔥 Nutrition Information & Health Benefits

Per serving (3 prawns):

• Calories: 285 (deep fried) / 165 (air fried)
• Protein: 24g
• Carbohydrates: 19g (15g net carbs)
• Fat: 14g (varies with frying method)
• Omega-3: 0.8g from prawns
• Glycaemic Load: 3 (excellent for diabetics)

Air Fryer Method:

• Preheat to 200°C for 5 minutes
• Spray prawns generously with oil
• Cook for 6-8 minutes, turning halfway
• Results:65% less fat, slightly different texture but still excellent
• Tip:Spray with oil halfway through for better browning

Health Benefits Breakdown:

• High-quality protein supports muscle health
• Low calorie density with portion control
• Selenium and B12 from prawns support immune function
• Low glycaemic impact with diabetic modifications

❓ Frequently Asked Questions

Q: My prawns keep curling up—how do I prevent this? A: Hold by tail for 2-3 seconds before releasing in oil, score the belly lightly, and ensure oil is hot enough (180°C). Don’t overcook – 2-3 minutes maximum.

Q: Can I use peeled prawns without tails? A: Tails are essential for traditional presentation and easy handling. Without tails, use toothpicks for dipping and arrange differently on plate.

Q: My coating keeps falling off—what am I doing wrong? A: Prawns too wet (pat dry thoroughly), batter too thin (add more flour), or oil temperature too low (use thermometer). Dust with dry mix first for better adhesion.

Q: How do I know when prawns are cooked perfectly? A: They turn pink and opaque, feel firm to touch, and batter is golden. Overcooking makes them rubbery – err on slightly underdone as they continue cooking from residual heat.

🔄 Delicious Variations to Keep Things Interesting

Goan Prawn Butterfly:

• Add coconut milk to batter
• Use coconut oil for authentic flavour
• Include curry leaves in tempering
• Serve withcoconut chutney

Spicy Madras Version:

• Add Madras curry powder to coating
• Include mustard seeds in tempering
• Use dried red chillies for heat
• Serve withtomato chilli sauce

Lemon Pepper Fresh:

• Add lemon zest to batter
• Use black pepper generously
• Include fresh thyme for herbaceous note
• Perfect for summer with light salad

---

📌 Loved this recipe? Share it & follow for more delicious seafood recipes!