Pan Fried Prawns Fresh Water Prawns干烧虾 Recipes

Steps:

• Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.
• After 1 min, pour in the lemon juice. Toss until prawns are opaque - about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.

Steps:

• Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
• Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
• Arrange prawns on a serving plate; pour sauce on top.

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.