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Ingredients
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Prawns & Marinade
Batter & Coating
Seasoning & Finish
Frying Oil
Method
Prawns & Marinade
Prepare prawns
Rinse the prawns and pat dry with paper towels. Leave tail-on for presentation. Make 3 shallow slits on the underside of each prawn (along the belly) to keep them straight when frying.
In a bowl, combine minced garlic, light soy sauce, rice wine, white pepper, and kosher salt. Add the prawns and toss to coat. Marinate in the refrigerator for 15–20 minutes. Remove prawns from marinade and pat dry again to remove excess moisture (this helps batter adhere). Reserve marinade for a quick brush or discard.
Batter & Coating
Make batter
In a medium bowl, whisk together all-purpose flour, cornstarch, and baking powder until evenly mixed. Add the beaten egg and cold sparkling water. Stir lightly until just combined; a few small lumps are fine. The batter should be thin — it will cling lightly to the prawns.
Prepare panko (optional)
If using panko for extra crunch, spread panko breadcrumbs on a shallow plate. Have a wire rack or tray ready for finished prawns.
Pat the marinated prawns one more time. Working in batches, hold a prawn by the tail, dip into the batter to coat completely, then optionally press into panko to adhere a light layer. Shake off excess.
Frying
Heat oil
Pour oil into a deep, heavy-bottomed pot or deep-fryer to a depth of about 5–6 cm. Heat oil to 175°C (350°F). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float up immediately without burning.
Fry prawns in small batches (3–4 at a time) to avoid overcrowding. Carefully lower each prawn into the oil and fry for 1.5–2 minutes, until the batter is golden and crisp and the prawn is opaque. If using panko, it may take an extra 15–30 seconds for the coating to brown.
Use a spider skimmer or slotted spoon to transfer prawns to a wire rack set over a baking sheet or to paper towels to drain briefly. Sprinkle immediately with 1/2 tsp salt mixed with five-spice powder (if using) for seasoning while hot.
Serve
Arrange fried prawns on a serving platter. Garnish with chopped cilantro and serve with lemon wedges. Recommended dipping sauces: sweet chili sauce, tartar sauce, or a simple soy & lime dip.
Serve immediately for best crispness.