Nearly every Chinese restaurant around the world will have deep-fried prawns on their menu, but most of them will have a batter containing gluten flour – which is a huge disappointment for gluten-free diners. If you’re lucky, they may prepare it with a corn flour batter instead, but then you need to ask whether the kitchen uses a separate fryer to keep them apart from the other flour-battered dishes. If you’re not having much luck with both scenarios, then I suggest you try making them at home by following this easy, gluten-free recipe. Buying fresh prawns is not always available in every country, but even here in landlocked Austria, I still can find amazing frozen prawns at the Asian supermarkets. Many are sold with the tails still attached, which is ideal for dipping the prawns into the batter and frying pan, as well as finally eating them!
Just before frying, I suggest having your table ready-set with some steamed rice, a homemade Asian broth garnished with boiled eggs, and condiments such as sweet chilli sauce, sliced spring onions, cucumbers, carrots and some fresh chilli slices.
The honey fried prawns are best eaten straight away as over time, they can lose their crispiness, however, if you have left-overs for the next day, they can be reheated in a moderate oven for 10 minutes.
- Corn flour for dusting the prawns
- 3 egg whites
- 2 tablespoons corn flour
- Pinch of salt
- 16 large prawns with tails still attached
- 2 tablespoons butter
- 2 teaspoons runny honey
- 2 tablespoons sesame seeds
- 2 sprigs of spring onions, chopped
- 500g rice, steamed
- 500ml Asian stock, garnished with one egg yolk (cooked directly in the stock for 5 minutes) and some chopped spring onions
- Sweet chilli sauce
- Fresh cucumber and carrots, sliced
2. Fill a deep heavy-duty pan 2/3rds full with sunflower oil.
3. Heat the oil to 180 C/350 F by testing with a thermometer or by frying a small piece of bread. If the bread turns golden within 5-7 seconds, the oil is ready.
4. Whisk the egg whites until soft peaks form.
7. Using the tail end, dip each prawn into the egg & cornflour mixture, then into the hot oil.
10. Heat 2 tablespoons of butter with 2 teaspoons of honey in a saucepan for 2-3 minutes.
12. Serve with some steamed rice, a homemade Asian broth garnished with boiled eggs, and condiments such as sweet chilli sauce, sliced spring onions, cucumbers, carrots and some fresh chilli slices.