It’s time for me to introduce to you my much anticipated recipe for dynamite shrimp 🧨 🍤 I put a poll up on my stories and hundreds of you wanted to see the recipe so here it is! Incredibly indulgent and so addictive, it’s definitely a cheat night feast that you can feed to all your family and friends. Similar to @pfchangs version but with less salt and oil, it’s completely free from artificial flavourings and tastes SO good. Recipe is below and in my highlights now. Enjoy! 🤗°
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Serves 4. You will need:
350g raw king prawns, peeled and deveined
Cabbage leaves to serve
Spring onion to garnish
Vegetable oil for frying
For the batter:
5.5 tbspn cornflour
5.5 tbspn plain flour
1 free range egg
1/2 tspn salt and pepper
8 tbspn cold water
1/4 tspn chilli powder
For the spicy coating:
8 tbspn plain flour
8 tbspn cornflour
1 tspn salt and pepper
1 tspn chilli powder
1 tspn onion powder
1 tspn garlic powder
For the sauce:
8 tbspn mayonnaise
5tbspn sriracha sauce or chilli sauce
3 tbspn tomato ketchup
1 tspn garlic powder
1/4 tspn paprika powder
1 tspn rice vinegar
1 tspn sesame oil
1 tspn honey
1. Mix together all ingredients for batter and set aside. Mix ingredients for spicy coating and set aside also.
2. Using tongs, take the prawns (make sure they are dry) and dip in to the batter, followed by the spicy coating and set aside on a clean plate.
3. Heat oil to 190° and fry the prawns in two batches for a few minutes till crispy and golden. Drain on a plate lined with kitchen towel.
4. Meanwhile thoroughly mix up the ingredients for the sauce.
5. Take the sauce and mix it through the cooked prawns, taking care to ensure each prawn is fully coated. Ideally wait 5-10 mins before serving to allow the sauce to soak in to the batter for a deliciously soft and crisp texture.
6. Serve on top of cabbage leaves and garnish with sliced spring onions.
