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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
