(Recipe serves 4 as a side)
- 20 frozen raw king prawns
- Vegetable oil – enough to shallow fry in the pan your using (don’t worry, not all of this oil will be what you eat as only a small portion is absorbed!)
- Enough cornflour to coat the prawns (I used about 5 heaped tbsps)
- 1 tsp table salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 5 garlic cloves, chopped
- 3 red chillies (more or less depending on how spicy you like your food), sliced
- Good pinch of sea salt
- Start by making sure your prawns are defrosted and dried well with paper towels (if the prawns are wet the cornflour won’t coat them properly).
- Mix together the cornflour, table salt and pepper in a bowl then add the prawns. Coat all the prawns completely in the cornflour mixture.
- Heat the oil in a large frying pan on a high heat- the oil should be about 3/4cm deep and heated up so if you drop some cornflour in the oil, it sizzles straight away. Once the oil is ready, gently place the prawns in using tongs.
- Cook these for about 2-3 minutes on each side – until crispy and cooked through. I like to take one prawn out and cut it in half to see that it’s cooked all the way through. Turn the heat down if the oil is spitting too much.
- Lay out a few layers of paper towels on a plate and remove the prawns from the pan with a slotted spoon to the plate. Pat excess oil off the prawns with paper towels then leave whilst you cook the chilli and garlic.
- Heat the olive oil in a different frying pan or wok on a medium heat and add your garlic and chilli. Cook for 2 minutes to soften, stirring quickly so the garlic doesn’t burn, then add the prawns. Stir the prawns in for 30 seconds then transfer to a plate.
- Sprinkle with a pinch of sea salt and serve immediately with dips of your choice!