As a complete novice to cooking, I decided to experiment with extra
virgin olive oil and prawns this evening.
First I discovered that the extra virgin olive oil had frozen in my
fridge. When I finally managed to warm it sufficiently to fry prawns
with, I found that 3 minutes seems to be the minimum time after which
they develop a pleasant flavour and a nice golden colour after 5
minutes they begin to taste bland and oily.

I'm beginning to think when they have a golden colour is just right.

How do the experts fry them?

"blackhead" > wrote in message
...

> How do the experts fry them?
>
I am hardly an expert, but putting the olive oil in the pan, heating it up,
then adding the prawns and cooking until they are a flavor/consistency that
satisfies you sounds about right to me.

Brian Christiansen

blackhead wrote:

> As a complete novice to cooking, I decided to experiment with extra
> virgin olive oil and prawns this evening.
> First I discovered that the extra virgin olive oil had frozen in my
> fridge. When I finally managed to warm it sufficiently to fry prawns
> with, I found that 3 minutes seems to be the minimum time after which
> they develop a pleasant flavour and a nice golden colour after 5
> minutes they begin to taste bland and oily.
>
> I'm beginning to think when they have a golden colour is just right.
>
> How do the experts fry them?

Are you using frozen breaded shrimp?

While I was first introduced to shrimp breaded and deep fried and liked
them it in now my least favourite way to cook them. Five minutes is a
long time to fry a shrimp and they are likely to be dried out and tough
by then. The oiliness may be the result of cooking in oil that is not
hot enough.

I always by raw shrimp, either shelled on in the shell. I like to pan fry
them in oil, butter or a combination of both just long enough for them to
start to turn pink and curl. If you cook them too long they go into tight
curls and are tough.

jay wrote:

> Soak the seasoned shrimp in COLD buttermilk (there are a zillion other
> batters you can use but buttermilk works well and is easy) into the dredge,
> and fry removing as they begin to float which is not long depending on size
> of the shrimp. All fresh fried things are better right out of the grease.
> Don't wait around to dig in. If it is a large group we serve one plate at a
> time as the fried food becomes available. Ladies go first!

Equality and equal opportunity say to me that they can fight for them
like the rest of us.


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