Sunday, 11 December 2016

Seasons Eatings: Salt and Chili Prawns Recipe

A note from Joelle... 
Salt and Chili Prawns Recipe
This dish is a popular starter in Chinese takeaway restaurants in the UK, but they are so easy to replicate at home for festive dinner parties. They are crunchy, salty and full of flavour, with a little kick from the fresh chili.
Don't let the chili bit put you off  - these are not spicy, I promise!
This recipe feeds 4-6 people.

250g large king prawns (deshelled, deveined and beheaded - defrosted from frozen or fresh)
1tsp Cajun spice and Chinese Five Spice
1 tsp sea salt
Ground pepper
4 heaped tbsp cornflour
Vegetable oil 
1 tsp chili flakes (optional)
2 chili peppers (sliced, with seeds removed)

1. Put the oil in a deep frying pan and place on a medium heat 
2. In a bowl mix the spices, salt, pepper and cornflour 
3. Fully coat the prawns in the dry mix a bit at a time
4. Fry for two minutes in batches as soon as the oil starts to sizzle (to test the oil, fry a small piece of bread in the oil. If it sizzles and turn golden after 20-30 seconds, the oil is ready)
5. Add the garlic and chili (I do this last because burnt/overcooked chili and garlic is really gross!)
6. Once golden, crunchy and the prawn starts to curl up, remove the prawns from the pan and place on kitchen paper to get rid of excess oil

Serve with a sweet chili dip, plum sauce or a cool chive and sour cream dip. You can also serve of a bed of baby salad leaves or rocket if you're feeling extra fancy.
If you'd rather make a meal out of this, fry carrots, bean sprouts, peppers and onions with soy sauce and then add the prawns to make a stir-fry to go with rice or noodles. 
The possibilities are endless!

Seasons eatings! Let me know if you give this recipe a go.

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