Salt & Chilli Crispy King Prawns Recipe

Prepare prawns

Rinse and pat dry 1 lb king prawns. Leave tails on for presentation. If not already deveined, make a shallow cut along the back and remove the vein.

In a bowl combine 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp grated ginger, 1/2 tsp fine sea salt and 1/4 tsp black pepper. Add prawns and toss to coat. Marinate for 10–15 minutes in the fridge (do not exceed 30 minutes or the seafood will start to cure).

Mix dry ingredients

In a shallow bowl whisk together 3/4 cup cornstarch, 1/4 cup plain flour and 1/2 tsp baking powder. Stir in 2 tbs rice flour if using (for extra crunch).

Make batter

In a separate small bowl lightly whisk 1 egg white until foamy. Add 1/2 cup cold sparkling water to the egg white and stir gently to combine. Pour the wet mix into the dry ingredients and fold once or twice—do not overmix; a few lumps are fine. The batter should be thick enough to cling to the prawns; if too thick add 1–2 tbs more sparkling water.

Working one at a time, dredge each marinated prawn briefly in extra cornstarch (use a handful from the dry mix) to dry the surface, then dip into the batter, letting excess drip off. Place battered prawns on a wire rack while you heat the oil.

Heat oil

Pour about 4 cups vegetable oil into a heavy-bottomed saucepan or deep fryer and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter into the oil; it should sizzle immediately and rise to the surface steadily.

First fry (blanch)

Fry prawns in batches (do not overcrowd) for 40–60 seconds until the batter sets and is pale and puffy but not deeply browned. Remove with a slotted spoon and drain on a wire rack. Let prawns rest 1–2 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the prawns again in batches for 30–45 seconds until golden brown and crisp. Remove and drain on a wire rack.

Fry aromatics

With the oil at 325–350°F (160–175°C), quickly fry 3 thinly sliced garlic cloves and the thinly sliced red chillies for 20–30 seconds until fragrant and just golden (they will crisp further out of the oil). Remove with a slotted spoon and drain on paper towels.

Toss & season

Place the hot crispy prawns in a large mixing bowl. Add the fried garlic, sliced fresh red chillies, 1 tsp dried red chilli flakes, 1 tsp fine sea salt and 1/4 tsp ground white pepper (optional). Toss gently but quickly so the aromatics and salt coat the prawns while still hot. Sprinkle thinly sliced green onions on top and give a final light toss.

In a small bowl mix 1/4 cup sweet chilli sauce, 2 tbs mayonnaise, 1 tsp lime juice and 1/2 tsp fish sauce (if using) until smooth. Taste and adjust acidity/sweetness to preference. Chill until ready to serve.

Arrange the Salt & Chilli Crispy King Prawns on a platter with fried garlic and chillies on top, lime wedges on the side and the sweet chilli dip in a small bowl for dipping. Serve immediately so prawns remain crunchy.