Ep 16: Prawn stars
Preparation: 20 minutes
Cooking: 6 minutes
2L vegetable oil, for frying
1kg medium green prawns, peeled but tail left on
½ cup cornflour
1 teaspoon table salt
6 eggs, lightly beaten
200g packet panko bread crumbs
50ml light soy
1-2 red bird’s eye chillies, deseeded and finely chopped
1 tablespoon fish sauce
1 teaspoon grated palm sugar
Juice of one lime
1 Fill a deep fryer, wok or saucepan with vegetable oil and heat to 160-170°C.
2 Pat prawns dry with paper towel or a clean tea towel. Toss prawns in a large bowl with cornflour and salt. Shake off excess flour and dip each prawn into egg wash then immediately into panko crumbs, then lay out on a clean tray.
3 Fry about 10-12 prawns at a time, depending on the size of the fryer or pan. Fry for 2-3 minutes or until just golden. Drain on clean paper towel.
4 Combine sauce ingredients in a small bowl and serve on the side.