Crunchy salt and pep­per prawns with sweet chilli syrup

Australian Women’s Weekly NZ - - WEEKNIGHT COOKING -

MAKES 30 PREP AND COOK TIME 45 MIN­UTES (+ STAND­ING TIME)

30 (800g) un­cooked medium prawns ¾ cup (55g) Ja­panese bread­crumbs (panko) 1 tea­spoon cracked black pep­per­corns 1½ tea­spoons piri piri sea­son­ing 2 tea­spoons sea salt flakes 1 egg white, beaten lightly veg­etable oil, to deep-fry 1 fresh long red chilli, sliced thinly 2 ta­ble­spoons fresh co­rian­der leaves

SWEET CHILLI SYRUP

½ cup (110g) white sugar ½ cup (125ml) wa­ter ¼ cup (80g) sweet chilli sauce 4 kaf­fir lime leaves, torn 1cm (5g) piece fresh gin­ger, sliced thinly 2 fresh co­rian­der roots and stems, washed, sliced thinly

1 SWEET CHILLI SYRUP

Com­bine all the in­gre­di­ents in a small saucepan; stir over medium heat un­til the sugar dis­solves. Bring to the boil; re­duce heat. Sim­mer, un­cov­ered, for about 5 min­utes or un­til sauce thick­ens slightly. Re­move from the heat. Leave to stand for 15 min­utes, then dis­card the lime leaves. 2 Shell and de-vein the prawns, leav­ing the tails in­tact. 3 Com­bine the crumbs, pep­per, sea­son­ing and salt in a small bowl. Hold­ing prawns by the tail, dip one at a time into egg white, then coat in crumb mix­ture. 4 Fill a large saucepan or deep fryer one-third full with oil; heat to 180°C or un­til a cube of bread turns golden in 10 sec­onds. Deep-fry the prawns, in batches, for 1 minute or un­til cooked through and crisp. Drain on a pa­per towel. 5 Sprin­kle the prawns with the chilli and the co­rian­der leaves and serve with the Sweet Chilli Syrup for dip­ping.

Crunchy salt and pep­per prawns with sweet chilli syrup

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