Description
Crispy double-fried prawns coated in a spicy, garlicky hot pepper sauce, perfect served with steamed white rice for a flavorful Asian-inspired meal that balances heat, sweetness, and umami.
Ingredients
Scale
Batter and Prawns
- 5cm 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
- 120ml water (for batter)
Sauce
- 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, depending on heat preference
- 1 tsp toasted sesame oil
- 1 tsp cornflour
- 60ml water (for sauce)
- 1 tbsp vegetable oil
- 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
To Serve
- Cooked white rice
Instructions
- Heat the oil: In a large, wide, heavy-based pan at least 13cm deep, pour 5cm of vegetable oil and heat over medium-high until it reaches 190°C. Make sure the pan is no more than two-thirds full with oil for safety.
- Make the batter: Whisk together 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 to make a thick batter.
- First fry of prawns: Working in batches, coat the prawns in the batter, letting excess drip off. Carefully lower them into the hot oil one at a time. Fry, stirring occasionally, for about 1½ minutes until golden brown. Remove and drain on a wire rack or paper-lined plate.
- Second fry for crispiness: Allow the oil to return to 190°C and carefully return prawns to the oil. Fry for a second time for 1½-2 minutes until very crisp. Drain again on a wire rack or paper-lined plate and set aside.
- Prepare the sauce: In a bowl, whisk together caster sugar, tomato purée, soy sauce, rice vinegar, gochujang, sriracha, toasted sesame oil, cornflour, and 60ml water until sugar is dissolved.
- Cook the aromatics: Heat 1 tbsp vegetable oil in a large frying pan over medium-high heat. Add diced onion, garlic, and both red and green chillies. Cook for about 30 seconds with stirring until fragrant.
- Thicken the sauce: Pour the prepared sauce mixture into the pan with aromatics. Cook for about 45 seconds, stirring constantly until the sauce thickens and becomes glossy.
- Toss prawns in sauce: Add the double-fried prawns to the sauce quickly and toss to coat evenly. Transfer to a serving platter.
- Garnish and serve: Scatter sliced spring onions over the prawns and serve immediately with cooked white rice.
Notes
- Double frying the prawns ensures an extra crispy texture.
- Adjust the amount of sriracha or chili sauce to control the heat level of the sauce.
- Using a thermometer to monitor oil temperature is important for perfect frying results.
- The sauce can be made less spicy by reducing or omitting the fresh chillies.
- Serve immediately after coating with sauce to keep them crisp.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Keywords: fried prawns, spicy prawn recipe, garlic chili sauce, Asian seafood, crispy prawns
