Crispy Prawns

Name: Crispy Prawns
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: salt and freshly ground black pepper, to taste; salt and freshly ground black pepper, to taste; 85 ml (3 fl oz) water; 1 teaspoon sesame oil; 1 teaspoon baking powder; 25g (1 oz) plain flour; 1 teaspoon Madras curry powder; 1 teaspoon chilli powder (optional); lemon wedges; 450 ml (14 fl oz) groundnut (peanut) oil; 450 ml (14 fl oz) groundnut (peanut) oil; 450 ml (14 fl oz) groundnut (peanut) oil; 50g (2 oz) cornflour; 450g (1 lb) raw unpeeled prawns, fresh or frozen; 450g (1 lb) raw unpeeled prawns, fresh or frozen; 450g (1 lb) raw unpeeled prawns, fresh or frozen

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

I like to serve this quick and easy prawn dish with Five-Spice Chips and a salad, although they are perfect just with lemon wedges. You will need to cook the prawns in batches to make sure they are cooked properly and crisply.

Ingredients

450g (1 lb) raw unpeeled prawns, fresh or frozen
450

Asia
China
Fish course
Pescatarian

Method

If using frozen prawns, defrost thoroughly. Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash them, drain and pat dry with kitchen paper.
In a medium-sized bowl, combine the batter ingredients. Whisk together until smooth. Stir the prawns into the batter to coat them.
Heat a wok over high heat unti