Ingredients

Vegetable oil, for frying

700g large prawns, peeled, deveined and patted dry

65g cornflour

95g potato starch

50g plain flour

½ tsp bicarbonate of soda

1 egg white

1 tsp vegetable oil

3 tbsp caster sugar

4½ tsp tomato purée

1 tbsp soy sauce

1 tbsp rice vinegar

1 tsp gochujang

1-2 tsp sriracha, chili sauce, or chili-garlic sauce (adjust to preferred heat)

1 tsp toasted sesame oil

1 tsp cornflour (for sauce)

1 tbsp vegetable oil (for sauce)

3 tbsp diced onion

6 garlic cloves, grated or finely chopped

1 fresh Korean red chili or Fresno chili, diced

1 fresh Korean green chili or jalapeño, diced

Handful of spring onions, sliced on an angle

Cooked white rice, to serve

Instructions

Step 1: In a large, wide, heavy-based pan at least 13cm deep, heat 5cm of vegetable oil over medium-high heat until it reaches 190°C. Ensure the pan is no more than two-thirds full of oil.

Step 2: Meanwhile, whisk together the cornflour, potato starch, plain flour, bicarbonate of soda, and a pinch of salt in a bowl. Add the egg white, 1 tsp vegetable oil, and 120ml water, whisking until you get a thick batter.

Step 3: Coat the prawns in the batter, allowing any excess to drip off. Fry the prawns carefully in batches, lowering them one at a time into the hot oil. Cook for about 1½ minutes until golden, stirring occasionally. Drain on a wire rack or paper-lined plate. Let the oil return to 190°C between batches.

Step 4: When all prawns have been fried once, return them carefully to the hot oil and fry again for 1½ to 2 minutes until very crisp. Drain and set aside.

Step 5: To make the sauce, whisk together caster sugar, tomato purée, soy sauce, rice vinegar, gochujang, sriracha, toasted sesame oil, 1 tsp cornflour, and 60ml water until the sugar dissolves. Set aside.

Step 6: Heat 1 tbsp vegetable oil in a large frying pan over medium-high heat. Add diced onion, garlic, red and green chilies, and cook for about 30 seconds until fragrant.

Step 7: Add the sauce mixture to the pan and cook for about 45 seconds, stirring frequently, until the sauce thickens and becomes glossy.

Step 8: Toss the fried prawns quickly in the sauce to coat them well. Transfer to a serving platter, scatter with sliced spring onions, and serve immediately with cooked white rice.

Tips & Variations

For extra crunch, double fry the prawns as instructed—this ensures a crispy texture that stays crisp even after coating in sauce.

Adjust the heat by using less sriracha or substituting it with milder chili sauces if preferred.

Swap rice vinegar with lime juice for a fresher, tangier twist.

Add bell peppers or shredded carrots to the sauce for added color and crunch.

FAQs

Can I use frozen prawns for this recipe?

Yes, but make sure to thoroughly thaw and pat them dry before coating in batter to ensure the oil doesn’t splatter and the prawns fry properly.

What can I substitute for gochujang?

If you don’t have gochujang, use a mix of miso paste and a bit of chili powder or chili flakes to mimic the sweet and spicy flavors.

Dinner

Fried Prawns with Garlicky Hot Pepper Sauce Recipe

Introduction