Prepare the prawns:
Pat the prawns dry with paper towels to remove excess moisture. This will help the breadcrumbs stick better.

Set up the breading station:
In one shallow bowl, place the flour. In another bowl, beat the eggs. In a third bowl, combine the breadcrumbs, paprika, garlic powder, salt, pepper, and parsley (if using).

Coat the prawns:
Dip each prawn first into the flour, making sure it’s lightly coated. Then dip it into the beaten egg, letting the excess drip off. Finally, coat the prawn in the breadcrumb mixture, pressing gently to make sure the breadcrumbs stick well.

Fry the prawns:
Heat about ½ inch of vegetable oil in a large frying pan over medium heat. Once the oil is hot (test with a small breadcrumb — it should sizzle), add the prawns in batches. Fry for 2–3 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan.

Drain and serve:
Remove the prawns from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges for squeezing over the top.

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