Deep-fried shell-on prawns

Name: Deep-fried shell-on prawns
Cuisine: China
Ingredients: chilli sauce; vegetable oil, for deep-frying; 450 g/1 lb large raw tiger prawns in the shell, with heads; sea salt, to taste; a good dash of rice wine, sake or dry sherry; a good dash of rice wine, sake or dry sherry; 2 x 2.5 cm/1 inch pieces fresh root ginger, peeled and very finely chopped; a good dash of rice wine, sake or dry sherry; lemon or lime wedges; lemon or lime wedges; 1 heaped teaspoon cornflour; coarsely chopped coriander leaves

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

450 g/1 lb large raw tiger prawns in the shell, with heads
sea salt, to taste
chilli sauce<

Asia
China
Fish course
Pescatarian

Method

Put all the ingredients for the marinade in a bowl and mix to a smooth paste.
Add the prawns and turn to coat them on both sides, then marinate in the fridge for 1 hour.
Heat sufficient oil for deep-frying in a wok or deep-fat fryer (to see if it is at the right temperature drop in a cube of bread - if it sizzles, the oil is hot enough). Add the prawn