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Salt And Chili King Prawns Recipe

Ingredients

How to make it

  • Firstly lets prepare the salt and chili seasoning as its were most of the flavor comes from.
  • Heat a wok or large pan to a medium heat, once heated add the salt to the wok and dry roast, continuously mixing until the salt turns golden brown. ( THIS IS THE SECRET)
  • Once the salt has been enhanced leave to cool completely before adding all the other salt and chili seasonings, give a good mix.
  • Store in a container or better still pour into a seasoning sprinkler.
  • Heat up the oil for deep frying on a stove top either gas or electric to very high.
  • (SEE VERY BOTTOM FOR EXPLANATION)
  • In a mixing bowl add the prawns and the prawn seasoning ingredients and mix.
  • Now add only half of the beaten egg and mix with the prawns.
  • Now add the potato starch and give a good mix ensuring the prawns are fully coated.
  • Once you have tested the heat of the oil add the prawns ensuring they do not stick together by carefully mixing with a wooden spoon or suitable utensil.
  • Deep fry for two minutes then drain.
  • Now heat up a wok to high heat and add 2 tablespoons of oil.
  • Add the garlic, white onion,spring onion and chili, stir fry for 2 minutes.
  • Now add the dark soy sauce and give a quick stir fry.
  • Add the prawns followed by 1 teaspoon of the salt and pepper mix and give a good toss, now add 1 more teaspoon of the salt and pepper mix and give another good toss in the wok.
  • Now add 1 teaspoon of the wine and stir fry for 1 more minute.
  • Done!!
  • The prawns can be served with the fried rice that i have done on a separate recipe with the Cantonese or sweet and sour sauce poured on top of the rice.
  • ***With the batter for the prawns you must have a high heat to heat the oil as a deep fat fryer can not heat the oil high enough.
  • The reason is the potato starch will separate from the prawns if the heat is not high enough, therefore heat the oil in a wok on a gas or electric stove top to very high.
  • You can tell the oil is ready, by simple putting a small cube of bread into the oil. If it quickly rises up and has a steady bubble stream, then its ready.***

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The Cook

jaw Liverpool, GB

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