Bang Bang chicken is a popular Chinese fried dish, but like the rest of Australia, prawns are on Karen’s menu as we come into the warmer months. So, tonight she’s spinning these two dishes together to create Bang Bang prawns. Served with spicy sauce, shredded lettuce and crumbled up prawn crackers for even more crunch, this delicious dish works great as an appetiser or part of a party spread.
Ingredients
Method
Heat oil in a deep fryer or large saucepan until 180°C.
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.
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.
Meanwhile, for sweet chilli mayo, combine ingredients in a bowl.
Once all prawns are cooked, toss prawns through mayo, then toss through shallot and crumb mixture.
Garnish prawns with kaffir and shallot, sprinkle with togarashi and serve with lime wedges.
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