SaltS & Pepper Prawns with Sweet Chilli Syrup

SERVES 8 PREPARATION 15 MINUTES COOKING 20 MINUTES

1kg uncooked medium

prawns ¾ cup panko breadcrumbs 1 teaspoon cracked black

peppercorns 1½ teaspoon piri piri

seasoning 2 teaspoons sea salt flakes 1 egg white, beaten lightly vegetable oil for deep-frying 1 long red chilli, thinly sliced 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,

finely chopped coriander roots and stems,

washed, thinly sliced

1. SWEET CHILLI SYRUP. In a small saucepan, combine all ingredients and stir over medium heat for 1-2 minutes until sugar

dissolves. Bring to the boil, then reduce heat. Simmer, uncovered, for 5 minutes until sauce thickens slightly. Remove from heat. Stand for 15 minutes, then discard lime leaves. 2. Shell and devein prawns, leaving tails intact. 3. In a small bowl, combine breadcrumbs, peppercorns, 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 minute until cooked through and crisp. Drain on a paper towel. 5. Sprinkle prawns with chilli and coriander. Serve with sweet chilli syrup.