Stir Fried Spicy Butterflied Prawns

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As the recipe shows, the deep frying temperature is at 165°C. To test the heat of your oil without a thermometer, use something wooden like a bamboo skewer or a wooden chopstick (a classic technique). 165°C is a medium – high heat, so look for light bubbles of oil with your wooden tester, much like watching an air pump in a fish tank. If you prefer, think of the deep fry at the beginning of this double cooking process as more of a blanch in hot oil than an immediate seal. Seal the prawns lightly, rather than with a tight batter all the way around before then bubbling into the sauce. This light seal will allow the sauce to seep through the air pockets into the meat and shells, leaving a sensational flavour on your palate.

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