Classic Chinese Crispy Prawns

12–16 raw king prawns, head removed and peeled (tail on)
Vegetable oil for deep frying
1 spring onion, roughly chopped
1 tablespoon toasted sesame seeds

The Batter
4 tablespoons cornflour
2 tablespoons plain flour
½ teaspoon baking powder
Pinch salt
Cold soda water

The Sauce
1 tablespoon honey
1 teaspoon light soy sauce
1 teaspoon Shaoxing rice wine
½ teaspoon rice vinegar
Dash dark soy sauce
2–3 tablespoons chicken stock

PREPARATION

1. Remove the heads and peel the prawns, leaving the tail attached. Butterfly the prawns and remove the vein using the knife.
2. Mix cornflour, plain flour, baking powder and salt in a bowl. Lightly coat the prawns in this dry flour mixture.
3. Add cold soda water gradually to the flour mixture until you reach a batter consistency similar to single cream.

COOKING

1. Heat oil in a wok to around 180°C.
2. Dip each prawn into the batter and carefully place into the hot oil.
3. Fry for 1–2 minutes until golden and extremely crisp. Remove and drain.
4. In a clean wok heat the honey, light soy sauce, Shaoxing wine, rice vinegar and dark soy sauce.
5. Add spring onion and allow the sauce to caramelise slightly until syrupy.
6. Add a small splash of chicken stock to balance the sweetness and reduce again.
7. Toss the crispy prawns quickly through the sauce so they are lightly coated.
8. Finish with toasted sesame seeds and serve immediately.

School of Wok Tips

• Cold soda water helps create an ultra-light crispy batter.
• Always dredge prawns in dry flour before dipping into wet batter.
• Fry in small batches to maintain oil temperature.
• Toss prawns quickly in sauce to avoid losing crispness.

FAQs

Why use cornflour in the batter?
Cornflour creates a lighter and crispier texture than using plain flour alone.

Can I deep fry the prawn heads?
Yes, they become very crispy and are often served alongside the prawns.

How do I keep the prawns crispy?
Make sure the sauce is syrupy and toss the prawns quickly before serving.