Fried Prawns with Garlicky Hot Pepper Sauce Recipe

Introduction

Fried prawns with garlicky hot pepper sauce is a crispy and flavorful dish that packs a spicy kick. Perfect for seafood lovers who enjoy a balance of heat and savory tastes, this recipe delivers crunchy prawns coated in a vibrant, tangy sauce that’s sure to impress.

Ingredients

• Vegetable oil, for frying
• 700g large prawns, peeled, deveined and patted dry
• 65g cornflour
• 95g potato starch
• 50g plain flour
• ½ tsp bicarbonate of soda
• 1 egg white
• 1 tsp vegetable oil
• 3 tbsp caster sugar
• 4½ tsp tomato purée
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp gochujang
• 1-2 tsp sriracha, chilli sauce or chilli-garlic sauce, depending on heat preference
• 1 tsp toasted sesame oil
• 1 tsp cornflour
• 1 tbsp vegetable oil
• 3 tbsp diced onion
• 6 garlic cloves, grated or finely chopped
• 1 fresh Korean red chilli, or fresno chilli, diced
• 1 fresh Korean green chilli or jalapeño, diced
• Handful of spring onions, sliced on an angle
• Cooked white rice, to serve

Instructions

1. Step 1: Heat 5cm of vegetable oil in a large, wide, heavy-based pan at medium-high heat until it reaches 190°C. Make sure the oil fills no more than two-thirds of the pan.
2. Step 2: In a bowl, whisk cornflour, potato starch, plain flour, bicarbonate of soda, and a pinch of salt together. Add egg white, 1 tsp vegetable oil, and 120ml water, then whisk until a thick batter forms.
3. Step 3: Coat the prawns in the batter, allowing excess to drip back into the bowl. Fry the prawns in batches, lowering them carefully into the hot oil one at a time. Stir occasionally and fry until golden brown, about 1½ minutes. Drain on a wire rack or paper-lined plate. Return oil to 190°C between batches.
4. Step 4: Once all prawns are fried, fry them a second time for 1½ to 2 minutes until very crisp. Drain again and set aside.
5. Step 5: To make the sauce, whisk together caster sugar, tomato purée, soy sauce, rice vinegar, gochujang, sriracha, toasted sesame oil, 1 tsp cornflour, and 60ml water until sugar dissolves. Set aside.
6. Step 6: Heat 1 tbsp vegetable oil in a large frying pan over medium-high heat. Add diced onion, garlic, red chilli, and green chilli. Cook for about 30 seconds until fragrant.
7. Step 7: Add the sauce mixture to the pan and cook for about 45 seconds, stirring until the sauce thickens and becomes glossy.
8. Step 8: Toss the fried prawns quickly in the sauce to coat evenly. Transfer to a platter, scatter with spring onions, and serve immediately with cooked white rice.

Tips & Variations

• Adjust the amount of sriracha or chilli sauce to control the heat level according to your preference.
• For extra crunch, double-fry the prawns as instructed; this ensures a crispier texture that holds up well in the sauce.
• Use a neutral oil with a high smoke point, like vegetable or peanut oil, for frying to get the best results.
• Swap prawns for squid rings or chicken pieces for a tasty variation.
• If gochujang is unavailable, substitute with a mix of miso paste and chilli flakes for a similar depth of flavor.

Storage

Store leftover prawns and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a frying pan over low heat to preserve crispness, or in the oven using a baking tray lined with parchment paper. Avoid microwaving as it may make the batter soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter in advance?

It’s best to prepare the batter just before frying to ensure it retains its lightness and stickiness for coating the prawns evenly.

What can I serve with these fried prawns?

Serve with steamed white rice or fried rice, alongside a fresh salad or stir-fried vegetables for a complete meal.

Fried Prawns with Garlicky Hot Pepper Sauce Recipe

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★★★★★

4.7 from 76 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Crispy fried prawns with a spicy, garlicky hot pepper sauce, served with fragrant white rice. This dish features double-fried prawns coated in a light, crunchy batter and tossed in a flavorful sauce made with gochujang, sriracha, soy, and fresh chillies, perfect for spice lovers seeking a deliciously crunchy seafood meal.

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Ingredients

Scale 1x2x3x

For the Prawn Batter and Frying

• 700g large prawns, peeled, deveined and patted dry
• 65g cornflour
• 95g potato starch
• 50g plain flour
• ½ tsp bicarbonate of soda
• 1 egg white
• 1 tsp vegetable oil
• Vegetable oil, for frying (enough to fill 5cm depth in a pan of at least 13cm depth)

For the Hot Pepper Sauce

• 3 tbsp caster sugar
• 4½ tsp tomato purée
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp gochujang
• 1–2 tsp sriracha, chilli sauce or chilli-garlic sauce (adjust to heat preference)
• 1 tsp toasted sesame oil
• 1 tsp cornflour
• 1 tbsp vegetable oil
• 3 tbsp diced onion
• 6 garlic cloves, grated or finely chopped
• 1 fresh Korean red chilli or Fresno chilli, diced
• 1 fresh Korean green chilli or jalapeño, diced
• handful of spring onions, sliced on an angle

To Serve

• Cooked white rice

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Instructions

1. Heat the frying oil. In a large, wide, heavy-based pan at least 13cm deep, heat 5cm of vegetable oil over medium-high heat until it reaches 190°C. Ensure the pan is no more than two-thirds full to prevent splashing.
2. Prepare the batter. While the oil is heating, whisk together cornflour, potato starch, plain flour, bicarbonate of soda, and a pinch of salt in a bowl. Add the egg white, 1 tsp vegetable oil, and 120ml water. Whisk thoroughly to create a thick, smooth batter.
3. Coat and first fry the prawns. Working in batches, dip prawns into the batter, allowing excess to drip off. Carefully lower prawns one by one into the hot oil. Fry, stirring occasionally, for about 1½ minutes until golden brown. Remove and drain on a wire rack or paper-lined plate. Repeat for all prawns, reheating oil to 190°C as needed.
4. Double fry the prawns for extra crispiness. Once all prawns are fried once, return them carefully to the hot oil at 190°C and fry again for 1½ to 2 minutes until very crispy. Drain and set aside.
5. Make the hot pepper sauce. In a bowl, whisk together caster sugar, tomato purée, soy sauce, rice vinegar, gochujang, sriracha, toasted sesame oil, cornflour, and 60ml water until sugar dissolves. Set aside.
6. Cook the aromatics. Heat 1 tbsp vegetable oil in a large frying pan over medium-high heat. Add diced onion, grated garlic, and both red and green chillies. Sauté for about 30 seconds, stirring, until fragrant.
7. Thicken the sauce. Pour the prepared sauce into the pan with aromatics. Cook for about 45 seconds, stirring continuously, until the sauce thickens and becomes glossy.
8. Toss prawns in sauce and serve. Add the double-fried prawns to the pan and quickly toss to coat them evenly with the sauce. Transfer to a serving platter, scatter sliced spring onions on top, and serve immediately with cooked white rice.

Notes

• Double frying the prawns creates an exceptionally crispy texture that holds up well when coated in sauce.
• Adjust the amount of sriracha or chilli sauce according to your preferred spice level.
• Use a thermometer to maintain the oil at a steady 190°C for best frying results and to prevent greasy prawns.
• Serve immediately for the best texture and flavor.
• If fresh Korean chillies are unavailable, substitute with Fresno or jalapeño chillies.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Korean-inspired

Keywords: fried prawns, spicy prawn recipe, Korean hot pepper sauce, double fried seafood, spicy garlic sauce, crispy prawns