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Ingredients
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Prawns
Creamy fermented chilli sauce
Finish & garnish
Method
Prawns
Prepare prawns
Pat prawns dry with paper towels. If not already deveined, make a shallow cut along the back and remove the vein. Leave tails on for presentation. Season lightly with 1/2 tsp of the fine sea salt and 1/8 tsp black pepper and set aside.
Make batter
In a bowl whisk together all-purpose flour, cornstarch and baking powder until combined. Stir in remaining 1/2 tsp fine sea salt. Add cold sparkling water and rice vinegar and whisk briefly until just combined — a few small lumps are fine. The batter should be thin but clingy; if too thick add 1–2 tbs more sparkling water. Chill batter in fridge for 5–10 minutes while heating oil.
Heat oil
Pour vegetable oil into a deep, heavy-bottomed skillet or saucepan to a depth of about 1.5–2 inches (enough to shallow-deep fry). Heat oil over medium-high until it registers 350°F (175°C) on a thermometer or when a drop of batter sizzles and browns in about 30–40 seconds.
Fry prawns
Working in batches (do not overcrowd), hold each prawn by the tail, dip into the batter to coat evenly, letting excess drip off for 1–2 seconds, then gently lower into the hot oil. Fry 2–3 minutes until batter is golden and crisp and the prawns are opaque. Use a slotted spoon to transfer to a wire rack set over a tray or paper towels to drain. Keep cooked prawns warm in a low oven (175°F/80°C) while frying remaining batches.
Drain & season
Once all prawns are cooked, while still hot, sprinkle with a tiny pinch of salt (about 1/8 tsp total) to enhance crispness.
Creamy fermented chilli sauce
In a small bowl combine the fermented chilli paste, mayonnaise and Greek yogurt. Whisk until smooth.
Add fresh lemon juice, lemon zest, honey, sesame oil, toasted sesame seeds, 1/4 tsp fine sea salt and freshly ground black pepper. Taste and adjust: add more lemon for brightness, a pinch more honey if too sharp, or extra chilli paste to increase heat. Chill the sauce for at least 10 minutes to let flavors meld.
Finish & serve
Arrange crispy tiger prawns on a serving platter. Spoon a small bowl of the creamy fermented chilli sauce onto the plate or drizzle sauce lightly over prawns (serve additional sauce on the side to keep batter crisp).
Garnish with lemon wedges and scatter cilantro leaves or chives and microgreens or sliced spring onion. Serve immediately so the prawns remain crisp. Recommend serving with steamed rice or a simple green salad.