Ingredients
Vegetable oil, for deep-frying
6 shallots, white and most of green, finely sliced, plus extra, sliced, to garnish
12 cooked prawn crackers, crushed into a rough crumb
250ml buttermilk
1 cup cornflour, plus ¼ cup extra, to coat
2 tsp sea-salt flakes
1 tsp garlic powder
800g raw green prawns, peeled and deveined
4 kaffir lime leaves, shredded, to serve
Togarashi powder (Japanese spice), to serve
2 limes, cut into wedges, to serve
Sweet chilli mayo
150g Japanese mayonnaise
2 Tbsp Sriracha
2 Tbsp sweet chilli sauce
1 tsp sea-salt flakes
Method
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Heat oil in a deep fryer or large saucepan until 180°C.
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Combine shallot and prawn cracker crumb in a bowl. In another bowl, whisk buttermilk, cornflour, salt and garlic powder until a smooth batter forms. Put extra cornflour on a plate.
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Working in batches, toss prawns in batter, then coat in extra cornflour. Fry for 4 minutes until golden, then drain on paper towel. Cover loosely with foil to keep warm.
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Meanwhile, for sweet chilli mayo, combine ingredients in a bowl.
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Once all prawns are cooked, toss prawns through mayo, then toss through shallot and crumb mixture.
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Garnish prawns with kaffir and shallot, sprinkle with togarashi and serve with lime wedges.