Crispy Fried Prawn with Spicy Lemon Dressing
Paul Rankin's golden, crispy prawns with a zesty, chilli dressing! Served over a crunchy oriental radish salad with soy and sesame for that perfect balance of heat, crunch, and citrus.
Ingredients
- 560 g (1¼ lb) fresh prawns. (approx. 24 – 30 raw prawns, 4 – 5 per person)
- 1 egg white
- 1 tbsp cream
- Oil for deep-frying
Spicy Dressing
- ½ tsp grated garlic
- 15 g. fresh ginger, finely grated
- 2 Tbsp soy sauce
- 50 ml lemon juice
- 1 Tbsp chilli sauce
- 75 ml light salad oil
- Freshly ground black pepper
Spiced Flour
- 150 g (5½ oz) plain flour
- 1½ tsp salt
- 2 tsp ground white pepper
- 3 tsp sesame seeds, half black and half white if possible
- 2 tsp chilli powder
- 2 tsp curry powder
- 1 tsp baking powder
Oriental Radish Salad
- 1 medium carrot, cut into thin strips
- ½ red onion, finely sliced and soaked in ice water for 30 minutes
- ¼ mouli, cut into thin strips 1 bunch radish, thinly sliced
- 1 romaine lettuce, shredded
- 1 bunch watercress
- 2 tbsp soy sauce
Method
To make the spicy dressing, combine all the ingredients, except the oil and black pepper, in a bowl. Mix well, then slowly whisk in the oil. Season with the black pepper to taste and set aside.
Combine the egg white and cream in a bowl, then add the raw prawns, rubbing the mixture into it well.
Mix the spiced flour ingredients in a bowl, then coat the prawn pieces in the mixture. Heat the oil to 180°C/350*F and deep-fry the prawns for about 2 minutes or until golden.
Meanwhile, prepare the salad by combining all the ingredients, except the soy sauce with a little spicy dressing. To serve, place the salad in the centre of each plate. Drain the prawns on a kitchen towel and arrange on top of the salad. Surround with a little dressing dotted with soy sauce and serve immediately.
Ingredients
- 560 g (1¼ lb) fresh prawns. (approx. 24 – 30 raw prawns, 4 – 5 per person)
- 1 egg white
- 1 tbsp cream
- Oil for deep-frying
Spicy Dressing
- ½ tsp grated garlic
- 15 g. fresh ginger, finely grated
- 2 Tbsp soy sauce
- 50 ml lemon juice
- 1 Tbsp chilli sauce
- 75 ml light salad oil
- Freshly ground black pepper
Spiced Flour
- 150 g (5½ oz) plain flour
- 1½ tsp salt
- 2 tsp ground white pepper
- 3 tsp sesame seeds, half black and half white if possible
- 2 tsp chilli powder
- 2 tsp curry powder
- 1 tsp baking powder
Oriental Radish Salad
- 1 medium carrot, cut into thin strips
- ½ red onion, finely sliced and soaked in ice water for 30 minutes
- ¼ mouli, cut into thin strips 1 bunch radish, thinly sliced
- 1 romaine lettuce, shredded
- 1 bunch watercress
- 2 tbsp soy sauce
Method
To make the spicy dressing, combine all the ingredients, except the oil and black pepper, in a bowl. Mix well, then slowly whisk in the oil. Season with the black pepper to taste and set aside.
Combine the egg white and cream in a bowl, then add the raw prawns, rubbing the mixture into it well.
Mix the spiced flour ingredients in a bowl, then coat the prawn pieces in the mixture. Heat the oil to 180°C/350*F and deep-fry the prawns for about 2 minutes or until golden.
Meanwhile, prepare the salad by combining all the ingredients, except the soy sauce with a little spicy dressing. To serve, place the salad in the centre of each plate. Drain the prawns on a kitchen towel and arrange on top of the salad. Surround with a little dressing dotted with soy sauce and serve immediately.
