4 tbsp cornflour
2 tbsp sea salt
2 tsp freshly ground white (or black) pepper
20 large raw prawns, peeled and deveined, tails intact (if preferred)
1 litres mild flavoured oil, such as sunflower, for deep-frying
1 red chili, deseeded and sliced
lemon wedges, to serve
For the Tomato salad
4 tomatoes, chopped
1 tsp sesame oil
1 red chili, finely chopped (deseeded for less heat, if preferred)
1 tsp sea salt
For the tomato salad: put the tomatoes into a bowl and mash lightly with a fork to release the juices.
Add the rest of the ingredients. Toss to combine and let sit for 5 minutes before serving.
Combine the cornflour, salt and pepper in a medium bowl.
Add the prawns and toss to dust with the seasoned cornflour mixture. Shake off the excess and thread five onto skewers, set aside on a tray. (Don’t leave them sitting for too long like this or they will get soggy and won’t be as crunchy and delicious as they should be.)
Heat the oil in a wok to 190C, or until a cube of bread dropped in browns in less than 1 minute.
Fry the prawns in batches, trying not to crowd the wok, for around 2 minutes until they are just opaque. Remove with a slotted spoon and drain on kitchen paper.
Once the prawns are all cooked, deep-fry the sliced chili in the oil for 1-2 minutes. Remove with a slotted spoon and drain on kitchen paper.
Arrange the prawns on a warm serving platter, top with fried chili and serve with tomato salad and lemon wedges on the side.
Recipe adapted from: Good Food