Neil Perry's Korean-style fried king prawns

Name: Neil Perry's Korean-style fried king prawns
Cook time: 1 h
Yield: 4
Cuisine: Korean
Ingredients: 1 tbsp vegetable oil; 1 tsp Korean chilli powder; 3 cloves garlic, crushed; 1 tsp soy sauce; 2 tsp rice vinegar; 2 tsp caster sugar; ½ cup water; ¼ tsp salt; 2 spring onions, cut into rounds; 1 tbsp cornflour; 1 tsp chilli oil; 1 long green chilli, thinly sliced into rounds; 1 long red chilli, thinly sliced into rounds; FOR THE LETTUCE AND SPRING ONION SALAD; 100g iceberg lettuce, leaves thinly sliced; 3 spring onions, cut into 4cm lengths, then julienned; ¼ tsp salt; ¼ tsp Korean chilli powder; ½ tsp sesame oil; pinch black pepper; FOR THE PRAWNS; 1 cup corn starch; ¼ tsp baking powder; 3 egg whites; 16 large king prawns, peeled and deveined; 500ml vegetable oil

Neil Perry

August 21, 2018

Time:30 mins - 1 hourServes:4

These prawns go perfectly with the lettuce and spring onion salad. Just add a plate of kimchi and boiled rice for a delicious meal.

Ingredients

1 tbsp vegetable oil
1 tsp Korean chilli powder
3 cloves garlic, crushed
1 tsp soy sauce
2 tsp rice vinegar
2 tsp caster sugar
½ cup water
¼ tsp salt
2 spring onions, cut into rounds
1 tbsp cornflour
1 tsp chilli oil
1 long green chilli, thinly sliced into rounds
1 long red chilli, thinly sliced into rounds
FOR THE LETTUCE AND SPRING ONION SALAD
100g iceberg lettuce, leaves thinly sliced
3 spring onions, cut into 4cm lengths, then julienned
¼ tsp salt
¼ tsp Korean chilli powder
½ tsp sesame oil
pinch black pepper
FOR THE PRAWNS
1 cup corn starch
¼ tsp baking powder
3 egg whites
16 large king prawns, peeled and deveined
500ml vegetable oil

Method

1. For the chilli sauce, heat a wok over high heat until just smoking, then add the oil and chilli powder. Stir-fry for about 10 seconds, then add the garlic, soy sauce, rice vinegar, sugar, water, salt and spring onion. Add the cornflour and stir thoroughly. Add the chilli oil and fresh chilli and fold through. Keep the sauce warm while you cook the prawns.
2. For the salad, place lettuce, spring onion, salt, chilli powder, sesame oil and pepper in a bowl and toss to combine.
3. Combine corn starch and baking powder in a bowl. Place egg whites in another bowl. Put the prawns into the egg white and toss to coat. Remove and shake off excess. Dust each prawn in the corn starch mix, coating it evenly.
4. Pour the vegetable oil in a pot (or deep-fryer) and heat to 180°C (use a thermometer to test the temperature). Fry the prawns in two or three batches for about 5 minutes or until cooked through. Remove from the oil and drain on absorbent kitchen paper.
5. Toss the prawns in the chilli sauce to coat evenly, plate and serve immediately with the salad.