Hotchilliprawns Recipes

Steps:

• 1 In a small frying pan, dry-fry the chillies and garlic until blackened, about 5 mins on a medium heat. Remove and deseed the chillies and take off any loose skin. Peel the garlic, then put in a blender with the chillies, tomato purée, chilli flakes, vinegar, paprika and oil. Add 3 tbsp water and some salt, and blend until fine.
• Cut a slit in the back of each prawn about 5cm long, and devein. Toss them with half the marinade, then thread them onto metal skewers, or wooden ones that have been soaked for 10 mins. Heat an outdoor barbecue or use a griddle pan. Grill until deep lines appear, about 5 mins each side, or until the shells turn a deep pink. Serve with the leftover marinade and the lemon wedges to squeeze over.

Steps:

• Combine the tomato sauce with the sherry and sugar. Heat the oil in a wok over medium heat, add the chilli, garlic and ginger. Stir in the shallots and tomato mixture. Simmer fo 2-3 minutes, stirring occasionally. Add the prawns and simmer until just cooked.
• Serve on a bed of spaghetti, garnished with chopped parsley.

Steps:

• Heat a wok over high heat, and add the oil.
• Add in the chopped garlic, ginger and chillies, and stir fry for about 30 seconds, until the chillies have darkened (but careful not to let it burn).
• Add the prawns and continue frying for about 4-5 minutes - until they turn pink.
• Stir in the tomato ketchup, soy sauce, sugar and the cornflour mixture and bring to a simmer and pour in the boiling water.
• Add in lime juice and give it all a good stir till the sauce has thickened.
• Garnish with spring onion and chopped coriander and serve straightaway.

Steps:

• In a large, wide, heavy-based pan at least 13cm deep, heat 5cm of vegetable oil over a medium-high heat (make sure the pan is no more than two-thirds full) until it reaches 190C. While the oil is heating, make the batter. Whisk together the cornflour, potato starch, flour and bicarbonate of soda in a bowl with a pinch of salt. Add the egg white, vegetable oil and 120ml water and whisk to form a thick batter.
• Working in batches, coat the prawns in the batter, letting any excess drip back into the bowl. Carefully lower the prawns into the hot oil, one at a time, and fry, stirring occasionally, until golden brown, about 1½ mins. Transfer to a wire rack or paper-lined plate to drain. Repeat with the remaining prawns, letting the oil return to 190C between batches.
• Let the oil return to 190C, then carefully return the prawns to the oil and fry a second time for 1½-2 mins until very crisp. Transfer to a wire rack or paper-lined plate to drain. Set aside.
• To make the sauce, whisk together the sugar, tomato purée, soy sauce, vinegar, gochujang, sriracha and sesame oil in a bowl with the remaining cornflour and 60ml water until the sugar has dissolved. Set aside.
• Heat the vegetable oil in a large frying pan over a medium-high heat and add the onion, garlic, red and green chillies. Cook for about 30 seconds, stirring, until just fragrant. Add the sauce mixture and cook for about 45 seconds, stirring, until the sauce thickens and becomes glossy. Add the fried prawns, toss quickly to coat and transfer to a platter. Scatter over the spring onions and serve immediately with rice.