Ingredients
For the Prawns:
- 500g large prawns, peeled and deveined (tail-on)
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
For the Batter:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup ice-cold water
- 1 egg, beaten
- 1 teaspoon sesame oil (optional)
For Frying:
- 2 cups vegetable oil (for deep frying)
For Serving:
- Sweet chili sauce or soy dipping sauce
- Lemon wedges (optional)
Instructions
Rinse the prawns under cold water and pat them dry with a paper towel. Place them in a bowl and season with salt, white pepper, soy sauce, and garlic powder. Let them marinate for 10 minutes while you prepare the batter.
In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and white pepper. In a separate small bowl, whisk the egg, ice-cold water, and sesame oil (if using). Slowly pour the wet ingredients into the dry ingredients, stirring gently to create a smooth batter. Be careful not to overmix—it’s okay if there are a few small lumps!
In a deep pan or wok, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small bit of batter into the oil—if it sizzles and rises to the top immediately, the oil is ready.
Dip each marinated prawn into the batter, making sure it’s fully coated. Let any excess batter drip off before carefully lowering it into the hot oil.
Fry the prawns in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until they are golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
Serve the crispy battered prawns hot with sweet chili sauce, soy dipping sauce, or a squeeze of fresh lemon juice. Enjoy immediately for the best crunch!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 280
- Sugar: 1g
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g