Double Cook Salt & Chilli King Prawns

The quest continues for the perfect Chinese prawns. This recipe is one of the easier ones, despite the double cook, as it uses fewer ingredients. The double cook actually makes timings easier for accompaniments.

Ingredients

Prawns

• King Prawns

• Bicarbonate of soda

• 4 tbsp potato starch

• 4 tbsp plain flour

• 1 tsp Salt

• 1 tsp MSG

• ¼ Black pepper

• 1 egg white, beaten

• Vegetable oil
  

Stir fry

• Sesame oil

• Spring onions, sliced into circles incl greens

• 1 carrot, ribboned

• 1 sweet pepper, chopped

• Garlic, minced

• 1 red chilli, sliced

• 1 tsp Salt

• 1 tsp MSG

Method

Prawns

1. Mix water with 2 tsp bicarb and soak prawns in mix in the fridge for 20 mins.

2. Drain and rinse prawns.

3. Mix potato starch, plain flour, salt, MSG and black pepper and dredge the prawns in the mixture.

4. Pour the egg white into the prawns and mix.

5. Dredge the prawns again in the flour mixture.

6. Fry in vegetable oil until the prawns are crispy and cooked through.

7. Stand for 20 minutes on kitchen roll.

8. Refry in vegetable oil to re-crisp (ensure they are hot in the middle)

Stir fry

1. Heat sesame oil and fry off spring onions, carrots and pepper.

2. Add garlic and fry for a minute.

3. Add half the salt and MSG and fry off until brown.

4. Add prawns into wok.

5. Add fresh chilli and the rest of the salt and MSG and mix.