Ingredients

Vegetable oil, for frying

700g large prawns, peeled, deveined and patted dry

65g cornflour

95g potato starch

50g plain flour

½ tsp bicarbonate of soda

1 egg white

1 tsp vegetable oil

3 tbsp caster sugar

4½ tsp tomato purée

1 tbsp soy sauce

1 tbsp rice vinegar

1 tsp gochujang

1-2 tsp sriracha, chilli sauce or chilli-garlic sauce (adjust to heat preference)

1 tsp toasted sesame oil

1 tsp cornflour (for the sauce)

1 tbsp vegetable oil (for the sauce)

3 tbsp diced onion

6 garlic cloves, grated or finely chopped

1 fresh Korean red chilli, or fresno chilli, diced

1 fresh Korean green chilli or jalapeño, diced

Handful of spring onions, sliced on an angle

Cooked white rice, to serve

Instructions

Step 1: Heat 5cm of vegetable oil in a large, wide, heavy-based pan (at least 13cm deep) over medium-high heat until it reaches 190°C. Make sure the pan is no more than two-thirds full of oil.

Step 2: In a bowl, whisk together cornflour, potato starch, plain flour, bicarbonate of soda, and a pinch of salt. Add the egg white, 1 tsp vegetable oil, and 120ml water. Whisk until a thick batter forms.

Step 3: Coat the prawns in the batter in batches, letting any excess drip back into the bowl. Carefully lower them one by one into the hot oil. Fry, stirring occasionally, until golden brown, about 1½ minutes. Remove and drain on a wire rack or paper-lined plate. Repeat with remaining prawns, allowing the oil to return to 190°C between batches.

Step 4: Once all prawns are fried once, return them carefully to the hot oil and fry a second time for 1½ to 2 minutes until very crisp. Drain again on a wire rack or paper-lined plate and set aside.

Step 5: To prepare the sauce, whisk together caster sugar, tomato purée, soy sauce, rice vinegar, gochujang, sriracha, toasted sesame oil, 1 tsp cornflour, and 60ml water in a bowl until the sugar dissolves.

Step 6: Heat 1 tbsp vegetable oil in a large frying pan over medium-high heat. Add the diced onion, garlic, red and green chillies, and cook for about 30 seconds, stirring, until fragrant.

Step 7: Pour in the sauce mixture and cook, stirring constantly, for about 45 seconds until the sauce thickens and becomes glossy.

Step 8: Add the crispy fried prawns to the pan and toss quickly to coat them evenly with the sauce.

Step 9: Transfer the sauced prawns to a serving platter, scatter over the sliced spring onions, and serve immediately with cooked white rice.

Tips & Variations

For extra crispiness, double frying the prawns is key; it locks in crunch and keeps them light.

Adjust the heat by varying the amount of sriracha or choosing milder chillies for less spice.

You can substitute prawns with squid rings or chicken pieces for a different variation.

If you don’t have potato starch, cornstarch alone can be used, though the texture may be slightly different.

FAQs

Can I use frozen prawns for this recipe?

Yes, but make sure to fully thaw and pat them dry before battering and frying. Excess moisture can cause oil splattering and less crispy results.

How can I tell when the oil is at 190°C without a thermometer?

Drop a small amount of batter into the oil; if it sizzles immediately and rises to the surface quickly without burning, the oil is likely at the right temperature.