Crispy Prawns

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

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

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