Crispy Prawns Recipe
Crispy prawns in a lemon, ginger glaze on a bed of greens
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Ingredients
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Prawns & Coating
Lemon-Ginger Glaze
Salad Bed & Garnish
Method
Prawns & Coating
- 1
Prepare prawns
Pat prawns dry with paper towels. If needed, devein them and leave tails intact for presentation. Lightly season with 1/2 teaspoon of the fine salt and 1/4 teaspoon black pepper.
- 2
Make dry mix
In a shallow bowl combine all-purpose flour, cornstarch, rice flour (if using), remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder. Whisk to evenly distribute.
- 3
- 4
Coat prawns
Working in batches, dredge each prawn first in the dry mix (lightly shake off excess), then dip into the egg wash, then return to the dry mix for a final coat. Place coated prawns on a wire rack while heating oil.
- 5
Heat oil
Pour oil into a deep frying pan or medium pot to a depth of about 2–3 cm and heat over medium-high until it reaches 175°C (350°F). If you don't have a thermometer, test with a small piece of batter — it should sizzle and float steadily without burning.
- 6
Fry prawns
Fry prawns in batches (do not crowd) for 2–3 minutes per side, or until golden brown and cooked through. Maintain oil temperature between 170–180°C. Use a slotted spoon to transfer prawns to a paper towel–lined tray or wire rack to drain. Keep warm in a low oven (100–120°C) if needed while finishing remaining prawns.
Lemon-Ginger Glaze
- 7
Prepare glaze base
In a small saucepan over medium heat melt the butter. Add grated ginger and minced garlic and sauté for 30–45 seconds until fragrant (do not brown).
- 8
Build flavor
Add lemon juice, lemon zest, honey (or brown sugar), soy sauce, rice vinegar, and stock. Stir to combine and bring to a gentle simmer.
- 9
Thicken glaze
Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer for 1–2 minutes until sauce slightly thickens to a glossy glaze consistency. Taste and adjust: add a pinch of red pepper flakes if you want heat, or a touch more honey for sweetness.
- 10
Finish
Remove from heat and keep warm. The glaze should coat the back of a spoon; if too thick, thin with 1–2 teaspoons water or stock.
Salad Bed & Assembly
- 11
Toss greens
In a large bowl toss mixed salad greens, sliced cucumber, spring onions, olive oil, sea salt, and freshly ground black pepper until evenly coated.
- 12
Plate greens
Divide the dressed greens between 4 plates (about 1.5 cups per serving) forming a loose bed in the center of each plate.
- 13
- 14
- 15
Serve
Serve immediately while prawns are hot and crisp. Provide extra glaze on the side if desired.
