Name: Crunchy salt and pepper prawns with sweet chilli syrup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Sweet chilli syrup; 1/2 cup white sugar; 1/2 cup (125ml) water; 1/4 cup sweet chilli sauce; 4 kaffir lime leaves, torn; 1 small piece fresh ginger, chopped finely; 2 fresh coriander roots and stems, washed, sliced thinly; 30 (800g) uncooked medium prawns, shelled and deveined, tails intact; 3/4 cup japanese breadcrumbs (panko); 1 teaspoon cracked black peppercorns; 1 1/2 teaspoon piri piri seasoning; 2 teaspoon sea salt flakes; 1 egg white, beaten lightly; vegetable oil, for deep-frying; 1 fresh long red chilli, sliced thinly; 2 tablespoon fresh coriander leaves, chopped, to garnish

Ingredients

Sweet chilli syrup

1/2 cup white sugar

1/2 cup (125ml) water

1/4 cup sweet chilli sauce

4 kaffir lime leaves, torn

1 small piece fresh ginger, chopped finely

2 fresh coriander roots and stems, washed, sliced thinly

30 (800g) uncooked medium prawns, shelled and deveined, tails intact

3/4 cup japanese breadcrumbs (panko)

1 teaspoon cracked black peppercorns

1 1/2 teaspoon piri piri seasoning

2 teaspoon sea salt flakes

1 egg white, beaten lightly

vegetable oil, for deep-frying

1 fresh long red chilli, sliced thinly

2 tablespoon fresh coriander leaves, chopped, to garnish

Method

1.To make the sweet chilli syrup: In a small saucepan, combine ingredients and stir over medium heat for about 1-2 minutes, or until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, for about 5 minutes, or until sauce thickens slightly. Remove from heat; stand for 15 minutes, then discard lime leaves.

2.Meanwhile, shell and devein prawns, leaving tails intact.

3.In a small bowl, combine crumbs, pepper, seasoning and salt. Holding prawns by the tail, dip one at a time into egg white, then coat in crumb mixture.

4.Fill a large saucepan or deep-fryer one-third full with oil; heat to 180°C (160°C fan-forced), or until a cube of bread turns golden in 10 seconds. Deep-fry the prawns, in batches, for about 1 minute, or until cooked through and crisp. Drain on paper towel.

5.Sprinkle prawns with chilli and coriander leaves; serve with sweet chilli syrup for dipping.

The sauce can be made up to 2 days ahead; store, covered, in the fridge. Prawns can be crumbed 3 hours ahead; store, covered, in the fridge. Japanese breadcrumbs (panko) are available at selected supermarkets and Asian grocery stores.
Note

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Ingredients

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