serves
3
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
3
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 cup cornflour
- 1 tbsp sea salt
- 1 tbsp white pepper
- 500 g green king prawns, shell and tail on, deveined
- vegetable oil, to deep fry
- 4 garlic cloves, finely chopped
- 1 long red chilli, finely chopped
- 2 spring onions, thinly sliced
- steamed jasmine rice, to serve
- lime cheeks, to serve (optional)
- ¼ cup coriander leaves, to serve
Instructions
- In a large bowl, combine the cornflour, salt and pepper. Add half the prawns. Toss to coat, shaking off excess. Remove the coated prawns to a clean bowl, then repeat with the remaining prawns.
- Heat enough vegetable oil to deep-fry in a large heavy-based saucepan over high heat. Deep fry the prawns until crisp and cooked through.
- Heat a wok or large frying pan with 2 tbsp extra vegetable oil. Sauté the garlic, chilli and spring onion (reserve a little to garnish!) until softened. Add the fried prawns to the wok and toss well to combine.
- Serve the salt and pepper prawns with steamed rice and lime cheeks. Sprinkle with coriander leaves and the reserved spring onion.
Note
• To de-vein the prawns with the shell-on, make a small incision in the back of the prawn with a sharp knife, then, using a toothpick or bamboo skewer, gently pull the vein out.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
