Recipe Cuisine: Thai
Theme: Soul Spicy
Spicy Crunch Prawn Toss
By: Dmytro Pichugin
Ingredients
- 200 g raw peeled prawns, tail on
- 1 L sunflower oil, for frying
- 1 tsp sugar
- ½ tsp rock salt
- ½ tsp chicken salt
- 1 small brown onion, finely chopped
- 1 large fresh red chilli, finely chopped
- 1 spring onion, finely sliced
- 1 egg, beaten
- Cornflour, for coating
- Obento panko crumbs, for coating
- Sweet chilli sauce, to serve
Product used in recipe
- OBENTO - PANKO BREADCRUMBS
Method
- Pat the washed prawns dry with paper towel.
- Combine sugar, rock salt, chicken salt and chilli powder.
- Mix the chopped onion, fresh chilli and spring onion in a large bowl.
- Set out three bowls: one with beaten egg, one with cornflour and one with panko.
- Heat the oil in a saucepan to 170°C.
- Coat each prawn in cornflour, dip in egg, then press into panko.
- Deep‑fry until golden, then drain on paper towel and sprinkle with the seasoning mix.
- Add the prawns to the bowl of fresh chilli and onion; shake gently to coat.
- Transfer to a plate and serve with sweet chilli sauce.
