Golden Prawns Recipe

Prepare prawns

Rinse the prawns under cold water, pat dry thoroughly with paper towels. Remove the shell while leaving the tail segment attached for presentation. Devein if not already done. Make three shallow diagonal slits on the underside (belly) of each prawn to prevent curling during frying.

Make tempura batter

In a bowl, lightly beat the egg. Add the cold sparkling water and stir to combine. In a separate bowl, sift together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tbs rice flour, 1/2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp white pepper. Pour the wet mixture into the dry ingredients and mix briefly with chopsticks or a fork—do not overmix; some lumps are fine. Keep the batter chilled (place over an ice bath or in the refrigerator) until ready to use to maintain a cold batter for a crisp result.

Preheat oil

Pour about 700–800 ml neutral oil into a deep pan or fryer so you have enough for deep frying (oil depth ~6–8 cm). Heat the oil to 175°C (350°F). If you don't have a thermometer, test with a small drop of batter: it should sizzle and float to the surface immediately and turn golden in about 30–45 seconds.

Dust and batter

Lightly dust each prepared prawn with 1/2 tbs of the reserved all-purpose flour to help the batter adhere. Shake off excess. Working one or two at a time, dip each prawn into the chilled batter, letting excess drip off gently. If you want extra crispness, immediately roll the battered prawn in 1 tbs panko or fine breadcrumbs (optional).

Fry prawns

Carefully lower prawns into the preheated oil in batches (do not overcrowd). Fry for 2.5–3.5 minutes until the batter is golden and crisp and the prawns are cooked through (opaque and firm). Use a slotted spoon or spider to turn if needed and to transfer prawns to a wire rack set over a tray or to paper towels to drain. Maintain oil temperature between 170–180°C for even cooking. If making all six at once, fry in two batches to preserve oil temperature and crispness.

Finish

After draining for a minute, transfer the prawns to a serving plate. If desired, sprinkle the chopped cilantro/parsley over the prawns for color. Keep the prawns warm in a low oven (100–120°C) on a wire rack if frying in batches, so all pieces are served hot and crisp.

Place 80 ml sweet chili sauce into a small dipping bowl. Serve alongside the hot golden prawns with 1–2 lime wedges for squeezing over, and the optional chopped herb for garnish.