Description: These crispy fried prawns are coated in a light and airy batter, then tossed in a vibrant, garlicky hot pepper sauce. A delightful fusion of textures and flavors, this dish is perfect for a quick weeknight dinner or an impressive appetizer for a gathering.
Why You’ll Love This Recipe: This recipe is a guaranteed crowd-pleaser. The double-fried prawns achieve an irresistible crunch, while the sauce offers a beautiful balance of sweet, savory, spicy, and tangy notes. It’s surprisingly easy to make and much more satisfying than takeout. The homemade sauce truly elevates the entire dish, making it far superior to anything store-bought.
Introduction
Fried prawns are a universally loved treat, but this recipe takes them to a whole new level. The secret lies in the double-frying technique, which ensures maximum crispiness, and the incredibly flavorful garlicky hot pepper sauce that clings to every prawn. This sauce, a vibrant blend of Korean and Chinese influences, is what truly sets this dish apart. It’s sweet, savory, spicy, and tangy, all at once, creating a complex and addictive flavor profile. The addition of gochujang lends a unique fermented chili paste richness, while sriracha adds a sharp, fiery kick. Served atop a bed of fluffy white rice, these prawns are a symphony of textures and tastes that will leave you craving more. Think of the crispy texture of the prawn against the softness of the rice, all covered in a delicious sauce. If you find yourself with extra batter, cut up some vegetables and you can fry those as well and add it to the rest of your prawns and add it all to the sauce!
Ingredients:
- For the Prawns:
- Vegetable oil, for frying (approx. 4 cups)
- 700g large prawns, peeled, deveined, and patted dry
- 65g cornflour
- 95g potato starch
- 50g plain flour
- ½ tsp bicarbonate of soda
- 1 egg white
- 1 tsp vegetable oil
- For the Sauce:
- 3 tbsp caster sugar
- 4½ tsp tomato purée
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp gochujang (Korean chili paste)
- 1-2 tsp sriracha, chilli sauce, or chilli-garlic sauce (adjust to taste)
- 1 tsp toasted sesame oil
- 1 tsp cornflour
- 1 tbsp vegetable oil
- 3 tbsp diced onion
- 6 garlic cloves, grated or finely chopped
- 1 fresh Korean red chilli, or fresno chilli, diced
- 1 fresh Korean green chilli or jalapeño, diced
- Handful of spring onions, sliced on an angle
- For Serving:
- Cooked white rice
Preparation:
Step 1: Prepare the Frying Oil: In a large, wide, heavy-based pan (at least 13cm deep), pour in approximately 5cm of vegetable oil. Ensure the pan is no more than two-thirds full to prevent overflowing. Place the pan over medium-high heat and monitor the oil’s temperature using a thermometer. Aim for a temperature of 190°C (375°F). Maintaining the correct oil temperature is crucial for achieving perfectly crispy prawns without them becoming greasy. If you don’t have a thermometer, you can test the oil by dropping a small piece of batter into it; it should sizzle and turn golden brown within seconds.
Step 2: Make the Batter: While the oil is heating, prepare the batter. In a large bowl, whisk together the cornflour, potato starch, plain flour, and bicarbonate of soda with a pinch of salt. The combination of cornflour and potato starch creates a light and crispy coating. The bicarbonate of soda helps to aerate the batter, resulting in an even lighter texture. In a separate small bowl, whisk together the egg white and 1 teaspoon of vegetable oil. Add this mixture to the dry ingredients along with 120ml of water. Whisk everything together until you have a thick, smooth batter. Avoid over-mixing, as this can develop the gluten in the flour and result in a tougher coating.
Step 3: First Fry: Working in batches to avoid overcrowding the pan, coat each prawn in the batter, allowing any excess to drip back into the bowl. Carefully lower the battered prawns into the hot oil one at a time. Fry for approximately 1½ minutes, stirring occasionally, until the prawns are lightly golden brown. Overcrowding the pan will lower the oil temperature, resulting in soggy prawns. Once the prawns are lightly golden, transfer them to a wire rack or paper towel-lined plate to drain excess oil. The wire rack is preferable as it allows air to circulate, preventing the prawns from steaming and losing their crispness.
Step 4: Second Fry: Allow the oil to return to 190°C (375°F) before proceeding with the second fry. Carefully return the prawns to the hot oil, again working in batches, and fry for another 1½-2 minutes, or until they are very crisp and golden brown. The second fry is essential for achieving maximum crispiness. Transfer the prawns to a wire rack or paper towel-lined plate to drain. Set aside while you prepare the sauce.
Step 5: Make the Sauce: In a medium bowl, whisk together the caster sugar, tomato purée, soy sauce, rice vinegar, gochujang, sriracha, and sesame oil with the remaining cornflour and 60ml of water. Whisk until the sugar has completely dissolved and the mixture is smooth. The cornflour acts as a thickening agent, ensuring the sauce coats the prawns evenly. Set the sauce aside.
Step 6: Cook the Aromatics: Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the diced onion, grated or finely chopped garlic, and diced red and green chillies. Cook for about 30 seconds, stirring constantly, until the aromatics are fragrant. Be careful not to burn the garlic, as it will become bitter. The key is to infuse the oil with the flavors of the aromatics without overcooking them.
Step 7: Combine Sauce and Prawns: Pour the sauce mixture into the frying pan with the aromatics. Cook for about 45 seconds, stirring constantly, until the sauce thickens and becomes glossy. The sauce should be thick enough to coat the prawns without being too sticky. Add the fried prawns to the pan and toss quickly to coat them evenly with the sauce. Ensure that all the prawns are well coated in the garlicky hot pepper sauce.
Step 8: Garnish and Serve: Transfer the coated prawns to a platter. Scatter the sliced spring onions over the top as a garnish. Serve immediately with cooked white rice. The spring onions add a fresh, vibrant flavor and a pop of color to the dish.
COOKING Rating:
- Difficulty: Medium
- Technique: Frying, Sauce Making
- Flavor Profile: Sweet, Savory, Spicy, Tangy, Garlicky
Serving Suggestions:
- Serve over a bed of steamed jasmine rice for a comforting and complete meal.
- Serve as an appetizer with a side of kimchi or pickled vegetables.
- Garnish with toasted sesame seeds for added texture and flavor.
- For a spicier kick, add more sriracha or finely chopped chili to the sauce.
Tips:
- Dry Prawns: Ensure the prawns are thoroughly dried before battering to ensure the batter adheres properly.
- Hot Oil: Maintain the correct oil temperature for crispy, non-greasy prawns.
- Don’t Overcrowd: Fry the prawns in batches to avoid lowering the oil temperature.
- Taste the Sauce: Adjust the amount of sriracha to your desired level of spiciness.
- Serve Immediately: For the best texture, serve the prawns immediately after tossing them in the sauce.
- Scaling the Recipe: This recipe can easily be scaled up or down to serve more or fewer people. Just adjust the ingredient quantities accordingly.
- Storage: Leftover prawns are best enjoyed immediately. However, if you have leftovers, store them in an airtight container in the refrigerator. Reheat them in a preheated oven or air fryer to restore some of their crispness. The sauce may become slightly diluted upon reheating.
Prep Time:
- 20 minutes
Cook Time:
- 20 minutes
Total Time:
- 40 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.)
- Calories: Approximately 450-550 per serving
- Protein: Approximately 30-35 grams per serving
- Sodium: Approximately 800-1000mg per serving
Conclusion
These Crispy Fried Prawns with Garlicky Hot Pepper Sauce are a delightful dish that combines the satisfying crunch of fried seafood with the bold flavors of Asian cuisine. The double-frying technique ensures maximum crispiness, while the carefully balanced sauce offers a symphony of sweet, savory, spicy, and tangy notes. This recipe is perfect for a quick weeknight dinner or an impressive appetizer for any occasion. With just a few simple steps, you can create a restaurant-quality dish that will impress your friends and family. Don’t be afraid to experiment with the level of spiciness to suit your personal preferences. Enjoy!
Q&A
Q1: Can I use frozen prawns for this recipe?
A: Yes, you can use frozen prawns. However, it’s crucial to thaw them completely and pat them dry with paper towels before proceeding with the recipe. Excess moisture can prevent the batter from adhering properly and result in soggy prawns. Make sure to buy raw prawns, not pre-cooked ones, for the best texture and flavor.
Q2: I don’t have gochujang. Can I substitute it with something else?
A: While gochujang is a key ingredient in this sauce, you can try substituting it with a combination of other ingredients. You can use a mix of red pepper flakes, a small amount of miso paste for umami, and a touch of brown sugar for sweetness. Keep in mind that the flavor profile will be slightly different, but it will still be a delicious sauce. Adjust the amount of red pepper flakes to control the level of spiciness.
Q3: What kind of oil is best for frying the prawns?
A: Vegetable oil is a good choice for frying the prawns because of its neutral flavor and high smoke point. Other suitable options include canola oil, peanut oil, or sunflower oil. Avoid using oils with strong flavors, such as olive oil, as they can overpower the taste of the prawns and sauce.
Q4: Can I make the sauce ahead of time?
A: Yes, you can make the sauce ahead of time. In fact, making the sauce a few hours or even a day in advance can allow the flavors to meld together and deepen. Store the sauce in an airtight container in the refrigerator. When you’re ready to use it, simply reheat it in a saucepan over medium heat until it’s warmed through.
Q5: What can I serve with these prawns besides rice?
A: While rice is a classic pairing for these prawns, there are many other delicious options. You can serve them with noodles, such as stir-fried egg noodles or udon noodles. Alternatively, you can serve them with a side of steamed broccoli, stir-fried vegetables, or a fresh salad. For a more substantial meal, you can add them to lettuce wraps or tacos.
