SALT & PEPPER PRAWNS WITH SWEET CHILLI SYRUP
SERVES 8 PREP 15 MINS COOK 20 MINS
1kg uncooked medium prawns ¾ cup panko crumbs 1 tsp cracked black peppercorns 1 ½ tsp piri piri seasoning 2 tsp sea salt flakes 1 egg white, beaten lightly vegetable oil, for deepfrying 1 long red chilli, sliced thinly coriander leaves, to serve
SWEET CHILLI SYRUP
½ cup white sugar ½ cup water ½ cup sweet chilli sauce 4 kaffir lime leaves, torn 1 small piece fresh ginger, chopped finely 2 coriander roots and stems, washed, sliced thinly
1 SWEET CHILLI SYRUP
In a small saucepan, combine all ingredients and stir over medium heat 1-2 mins until the sugar dissolves. Bring to the boil, reduce heat. Simmer, uncovered, 5 mins until sauce thickens slightly. Remove from heat. Stand 15 mins, then discard the lime leaves.
2 Meanwhile, shell and devein prawns, leaving tails intact.
3 In a small bowl, combine breadcrumbs, 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 a deep-fryer one-third full with oil. Heat to 180°C, or until a cube of bread turns golden in 10 seconds. Deep-fry prawns, in batches, for 1 min until cooked through and crisp. Drain on paper towel.
5 Sprinkle prawns with chilli and coriander leaves. Serve with sweet chilli syrup for dipping.