Pan Fried Prawns and Chilli Sauce
Crispy Pan Fried Prawns are coated in a light, seasoned batter before being fried until golden and crunchy. They are served with a sweet, tangy and gently spicy chilli sauce that perfectly complements the tender prawns. This quick and impressive dish makes an excellent starter, party nibble or relaxed meal for family and friends.
Crispy Pan Fried Prawns are coated in a light, seasoned batter before being fried until golden and crunchy. They are served with a sweet, tangy and gently spicy chilli sauce that perfectly complements the tender prawns. This quick and impressive dish makes an excellent starter, party nibble or relaxed meal for family and friends.
Servings 4 Portions
Ingredients
Prawns Ingredients:
- 500 g raw prawns large peeled and deveined
- 100 g plain flour
- 50 g cornflour
- 1 large egg
- 150 ml water cold sparkling
- 1 tsp garlic powder
- ½ tsp ground white pepper
- ½ tsp paprika
- ½ tsp salt
- Vegetable oil for pan frying
- 2 large spring onions finely sliced
- 1 tbsp sesame seeds
Chilli Sauce Ingredients:
- 4 tbsp sweet chilli sauce
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 clove garlic finely grated
- ½ tsp ginger freshly grated
- 1 tsp lime juice
- ½ tsp sesame oil
- 1 small red chilli finely sliced, optional
Instructions
Prepare the prawns:
- Pat the prawns dry with kitchen paper. Removing excess moisture helps the batter cling properly and gives a crispier finish.
Make the chilli sauce:
- Place the sweet chilli sauce, rice vinegar, soy sauce, garlic, ginger, lime juice and sesame oil into a small bowl. Stir well until combined. Add the sliced fresh chilli if you prefer extra heat. Set aside.1 tbsp sesame seeds, 4 tbsp sweet chilli sauce, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 clove garlic, ½ tsp ginger, 1 tsp lime juice, 1 small red chilli
Prepare the batter:
- Add the plain flour, cornflour, garlic powder, white pepper, paprika and salt to a large bowl. Mix thoroughly.100 g plain flour, 50 g cornflour, 1 tsp garlic powder, ½ tsp ground white pepper, ½ tsp paprika, ½ tsp salt
- Crack the egg into the dry ingredients and gradually whisk in the cold sparkling water. Stop mixing as soon as you have a smooth, fairly light batter. Do not overwork it.1 large egg, 150 ml water
Heat the oil:
- Add enough vegetable oil to generously cover the base of a large frying pan. Heat over medium-high heat until hot. The oil should sizzle when a small drop of batter is added.Vegetable oil
Coat the prawns:
- Dip each prawn into the batter, allowing any excess to drip back into the bowl. Make sure each prawn receives a light, even coating.500 g raw prawns
Pan fry:
- Carefully place the battered prawns into the hot oil, working in batches so you do not overcrowd the pan. Fry for approximately 2–3 minutes on each side, turning once, until golden and crisp and the prawns are cooked through.
Drain:
- Remove the prawns with tongs or a slotted spoon and place them on kitchen paper to absorb excess oil.
Garnish:
- Transfer the crispy prawns to a serving plate. Scatter over the sliced spring onions and sesame seeds.2 large spring onions, ½ tsp sesame oil
Serve:
- Serve immediately with the chilli sauce alongside for dipping, or drizzle a little sauce over the prawns just before serving.
Equipment
- Tongs or slotted spoon
Notes
Serving:
These prawns make an excellent starter or party appetiser, particularly when served with extra chilli sauce for dipping. For a more substantial meal, serve them with steamed rice, stir-fried vegetables or a crisp Asian-style salad.
For entertaining, I like to arrange the prawns on a large platter with the chilli sauce in a small bowl in the centre. A few slices of fresh lime around the edge add colour and allow guests to squeeze over a little extra citrus.
Hints:
Dry the prawns well before battering. Excess moisture can make the coating slide off.
Keep the batter fairly thin. A light coating gives the prawns a much better crunch.
Cold sparkling water helps produce a lighter, crispier batter.
Avoid overcrowding the frying pan, as this can lower the oil temperature and result in greasy prawns.
Cook the prawns in batches if necessary and keep the finished ones warm while you cook the remainder.
Adjust the chilli sauce to suit your guests. Add fresh chilli for more heat or extra lime juice for a sharper flavour.
Serve the prawns as soon as possible after cooking for the best texture.
Nutrition
Calories: 314kcal | Carbohydrates: 44g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 204mg | Sodium: 1445mg | Potassium: 296mg | Fiber: 2g | Sugar: 9g | Vitamin A: 648IU | Vitamin C: 19mg | Calcium: 114mg | Iron: 3mg
