RECIPE BY: Courtney Roulston
SERVING SIZE: 2 – 4 people
INGREDIENTS:
1kg Coles fresh green/raw prawns (from the Deli)
600ml Cobram Estate olive oil to fry
1 egg white
1-2 cups potato starch
1 spring onion, thinly sliced
1 long red chilli, thinly sliced
1 small clove garlic, crushed
Lemon cheeks to serve
½ bunch coriander leaves to serve
Salt and Pepper Seasoning:
1 teaspoons sea salt
½ teaspoon Sichuan peppercorns
½ teaspoon white pepper
½ teaspoon ground ginger
1 teaspoon sugar
¼ teaspoon Chinese 5 spice
METHOD:
- To make the salt and pepper seasoning, combine all the ingredients in a mortar and pestle, grind until a fine powder.
- Remove the heads from the prawns and take out the intestine track.
- Fill a large wok or pan 1/3 full with olive oil and heat to 170-180 degrees C.
- Whisk the egg whites to soft peaks, then add the prawns to the egg. Using your hands, work the whites into all the prawns.
- Gradually add in the potato starch, until the prawns look dry, shake off any excess flour and cook the prawns, in the hot oil. Using a slotted spoon, remove any small pieces of batter that rise to the surface. Cook the prawns in batches for 2 minutes, or until just cooked. Remove with a slotted spoon and place on kitchen paper to drain.
- Drain the oil from the pan, reserving 1 tablespoon of oil, Place pan back over a high heat. Add the spring onion, chilli and garlic, toss to combine, then add the prawns, sprinkling over a little of the seasoning as you toss.
- Serve with fresh lemon wedges and coriander leaves.