canola oil

2 large eggs, beaten

1 cup whole milk

2 tablespoons hot pepper sauce (such as Cholula)

2 pounds raw, peeled and deveined shrimp

3/4 cup flour

2/3 cup cornmeal

1 1/2 teaspoon kosher salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

To serve: lemon wedges, cocktail sauce, tartar sauce (optional)

Pour the oil 2 inches deep into a large skillet. Heat to 370°F over medium-high heat. While the oil is heating, whisk together the eggs, milk, and hot sauce in a shallow bowl. Add the prawns and sauté in the cream. In a separate deep bowl, combine flour, cornmeal, salt, black pepper, and cayenne pepper.

Remove 6-8 shrimp from the egg mixture and trim off the excess. breaded in a flour mixture. Place the drained shrimp in the hot oil. Fry until coating is golden brown and crispy, about 2 minutes. Using a slotted spoon, place on a sheet lined with absorbent paper. Repeat the process with the remaining shrimp, heating the oil to 370°F over medium-high before adding each batch of shrimp.

Serve the fried prawns with lemon wedges, cocktail sauce, and tartar sauce to taste.

*adapted from https://x.edckal.com/