Karen Martini's buttermilk bang bang prawns

Name: Karen Martini's buttermilk bang bang prawns
Cook time: 30 min
Yield: 4-6 as a starter
Cuisine: Chinese
Ingredients: rice bran oil for deep frying (at least 6-8cm deep); 6 spring onions, the white and most of the green finely sliced; 10 prawn crackers, cooked and smashed to a rough powder; 700g peeled and deveined green (raw) prawns; 4 finger limes, split; 1½ tsp crushed Sichuan peppercorns

Karen Martini

August 12, 2022

Time:< 30 minsServes:4-6 as a starter

This is lip-smackingly delicious, with the delicate prawns in crisp batter, then tossed in a spicy sauce, while the zing of finger-lime pearls and the numbing Sichuan pepper all up the ante. The original ‘bang bang’ method is a Sichuan chicken dish (banging is part of the prep) accompanied by a spicy sauce with Sichuan peppercorns. In the West, that dish has morphed into a fried chicken dish with a spicy mayo sauce. This is my spin, using prawns rather than chicken.

Ingredients

rice bran oil for deep frying (at least 6-8cm deep)
6 spring onions, the white and most of the green finely sliced
10 prawn crackers, cooked and smashed to a rough powder
700g peeled and deveined green (raw) prawns
4 finger limes, split
1½ tsp crushed Sichuan peppercorns

For the batter

250ml buttermilk
150g cornflour, plus extra for dusting
1 tsp salt flakes
1 tsp garlic powder

For the sriracha mayo

150g Kewpie mayonnaise*
2 tbsp sriracha
1 tsp salt flakes
*Described by advocates – who are legion and often famous – as "mayo on crack", Kewpie mayonnaise delivers a richer, fattier mouthfeel than regular mayo. It's made using egg yolks alone (not whole eggs), rice or apple vinegar and – its secret weapon – MSG.

Method

Step 1
Heat the oil in a deep fryer or large saucepan to 180C.
Step 2
Mix together the mayo ingredients in one small bowl. Combine the spring onion and prawn cracker crumb in another small bowl.
Step 3
Combine the batter ingredients in a large bowl.
Step 4
Toss the prawns in the batter (you'll need to do this in batches so as not to crowd the fryer), then dust with the extra cornflour. Fry for about 4 minutes until golden, then drain briefly.
Step 5
Once they're all cooked, toss the prawns through the mayo sauce, adding the spring onion and prawn cracker crumb.
Step 6
Plate the prawns, then top with the finger lime pearls and sprinkle over the Sichuan pepper. Serve immediately.