Crispy Potato Phoenix Tail Prawns
Golden crispy potato shreds wrap tender prawns, creating an irresistible appetizer with a delightful crunch.
Ingredients
8 items- Prawns (large) 12 (about 300g)
- Potato 1 (about 200g)
- Cooking wine 1 tbsp (15ml)
- Salt 1/2 tsp (3g)
- White pepper 1/4 tsp (1g)
- Ginger 3 slices
- Cornstarch 1 tbsp (10g)
- Cooking oil as needed
Nutrition
Steps （6 steps）
Peel prawns leaving tails, slit back and remove vein. Pat dry with paper towel. Marinate with cooking wine, salt, white pepper and ginger slices for 10 minutes.
Peel potato and cut into fine shreds (about 2mm). Soak in cold water for 10 minutes to remove starch. Drain thoroughly and pat dry with paper towel.
Lightly coat each prawn with cornstarch. Wrap a portion of potato shreds around the body, leaving tail exposed, press gently to adhere.
Heat enough oil in a wok over medium heat to 160°C (5 level). Deep fry prawns over medium-low heat for 3-4 minutes, turning once, until golden and crispy. Remove and drain.
Increase heat to high and heat oil to 190°C (8 level). Fry prawns again for 30 seconds to extra crispiness. Drain.
Place fried prawns on paper towels to absorb excess oil. Arrange on plate and serve with sweet chili sauce or ketchup.
Tips
1. Cut potato shreds finely and evenly; soak and dry thoroughly to prevent sticking during frying. 2. Coating with cornstarch helps the shreds adhere. 3. First fry at lower temperature to cook through, second fry at higher temperature for extra crunch.
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