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Ingredients
- 4 tbsp cornflour
- 2 tbsp sea salt
- 2 tsp freshly ground white (or black) Pepper
- 20 large raw Prawns, peeled and deveined, tails intact (if preferred)
- 1 litre mild flavoured oil, such as sunflower, for deep-frying
- 1 red chilli, deseeded and sliced
- lemon wedges, to serve
Tomato salad
- 4 Tomatoes, chopped
- 2 Spring onions
- 1 tsp Sesame oil
- 1 red chilli, finely chopped (deseeded for less heat, if preferred)
- 1 tsp sea salt
Method
1. For the tomato salad: put the tomatoes into a bowl and mash lightly with a fork to release the juices.2. Add the rest of the ingredients. Toss to combine and let sit for 5 minutes before serving.
3. Combine the cornflour, salt and pepper in a medium bowl.
4. Add the prawns and toss to dust with the seasoned cornflour mixture. Shake off the excess and set aside on a tray. (Don’t leave them sitting for too long like this or they will get soggy and won’t be as crunchy and delicious as they should be.)
5. Heat the oil in a wok to 190C, or until a cube of bread dropped in browns in less than 1 minute.
6. Fry the prawns in batches, trying not to crowd the wok, for around 2 minutes until they are just opaque. Remove with a slotted spoon and drain on kitchen paper.
7. Once the prawns are all cooked, deep-fry the sliced chilli in the oil for 1-2 minutes. Remove with a slotted spoon and drain on kitchen paper.
8. Arrange the prawns on a warm serving platter, top with fried chilli and serve with tomato salad and lemon wedges on the side.
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Latest Comment
Prawns fry up beautifully and combined with the refreshing salad makes this meal a delight. Has become a regular on the family menu!!
Really great, loved every mouthful. Definitely needs to be large prawns not the average box of around 40 available in most supermarkets, otherwise you only have a starter!!
Fantastic, easy to do.....I served them with this sald and a sour cucumber saled....fantastic and a great way to share food....