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Easy crispy prawns with garlic and chilli
These deep-fried prawns have a lovely light crispy batter seasoned with a punch of garlic, chilli, salt and pepper. Just like those you get at a Chinese takeaway.
Ingredients
- 500 g of peeled raw king prawns or prawns of your choice
- 150 g of cornflour
- 2 egg whites beaten
- vegetable oil for frying
- 2 cloves garlic
- 1 red or green chilli sliced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Pour the vegetable oil into a wok or large pot so there is at least 5cm/2in of oil, then heat it on a medium heat until the temperature reaches 180°c/350F. Or you can also use a deep fat fryer for this recipe.
- In a large bowl, add the prawns to the egg whites and coat them well.
- Next, add the cornflour and mix it thoroughly with your hands - the consistency will feel like a thin batter.
- Once the oil is ready, add the coated prawns to the oil - a few at a time - and fry the batches for 3-4 minutes, turning the prawns regularly, with a slotted spoon or tongs.
- Once the battered prawns have a lovely golden brown colour, take them out and put them on kitchen towels to drain, while you continue to fry the other batches.
- As the last batch fries, add the chopped garlic and chilli with the salt and pepper to a mortar and, using a pestle, grind these together. If you don't have a pestle and mortar, you can use a bowl and the back of a spoon.
- Heat a small frying pan on a high heat, then transfer the salt, pepper, garlic, and chilli mixture into the pan. Dry fry the spices for 1 or 2 minutes to release the flavours.
- Finally, in a bowl, toss the prawns with the garlic and chilli mix, thoroughly coating the crispy prawns.
- Serve the prawns hot with hot chilli oil or sweet chilli sauce.
Nutrition
Calories: 516kcalSaturated Fat: 2.1g