Deep-Fried Prawns with Sauce
Crispy on the outside, tender on the inside, coated in a tangy-sweet sauce that clings to each piece. A showstopper at family feasts.
Ingredients
16 items- Prawns 300g
- All-purpose flour 40g
- Cornstarch 40g
- Egg 1
- Cooking wine 1 tbsp
- Salt ½ tsp
- White pepper a pinch
- Garlic 10g
- Ginger 5g
- Scallion 5g
- Light soy sauce 1 tbsp
- Vinegar 1 tbsp
- Sugar 1 tsp
- Water starch 1 tbsp
- Sesame oil a few drops
- Cooking oil as needed
Nutrition
Steps （7 steps）
Peel, devein and cut prawns into 3cm pieces. Pat dry, marinate with salt, wine, and white pepper for 10 minutes.
Mix flour, cornstarch, egg, and water to a yogurt-like batter. Add oil drops, let rest 10 minutes.
Combine soy sauce, vinegar, sugar, water starch, and sesame oil in a small bowl.
Heat oil to 180°C. Dip prawns into batter, deep-fry over medium heat for 2 min until golden. Re-fry at higher heat for 30 sec until crisp.
Sauté garlic, ginger, and scallion in 1 tbsp oil over medium heat for 30 sec until fragrant.
Turn to high, pour sauce, cook 10 sec until bubbling.
Add prawns, stir-fry quickly 10 sec to coat with sauce. Serve.
Tips
Rest the batter for crispier coating; double-frying ensures crunch; have sauce ready and work fast to keep the prawns crispy.
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