Ingredients and Methods
Preparation
4 min
Cooking
4 min
Serves
4
Ingredients
- 12 King Tiger Prawns
- 200g Cornflour
- 120ml Soda Water
- 12 tbsp Chilli Paste
- 2 tsp Sugar
- 12 tbsp Vegetable Stock
- 4 tbsp Butter
- pinch Salt & Pepper
Instructions
Heat up deep fryer / oil to 180c.
Start getting the hot chilli sauce ready by mixing together the chilli paste, sugar, vegetable stock, butter, salt and pepper in a pot on a medium heat.
Clean the prawns, and dust in 40g of the corn flour.
Make a batter with the remaining cornflour and the soda water.
Dip the prawns into the batter, then carefully place the prawns into the hot oil.
Cook until the prawns float to the top of the oil and are crispy and golden.
Place prawns into the warm chilli sauce and serve.