Ingredients

Vegetable oil, for frying

700g large prawns, peeled, deveined and patted dry

65g cornflour

95g potato starch

50g plain flour

½ tsp bicarbonate of soda

1 egg white

1 tsp vegetable oil

3 tbsp caster sugar

4½ tsp tomato purée

1 tbsp soy sauce

1 tbsp rice vinegar

1 tsp gochujang

1-2 tsp sriracha, chilli sauce, or chilli-garlic sauce, depending on heat preference

1 tsp toasted sesame oil

1 tsp cornflour

1 tbsp vegetable oil

3 tbsp diced onion

6 garlic cloves, grated or finely chopped

1 fresh Korean red chilli, or Fresno chilli, diced

1 fresh Korean green chilli or jalapeño, diced

Handful of spring onions, sliced on an angle

Cooked white rice, to serve

Instructions

Step 1: In a large, wide, heavy-based pan at least 13cm deep, heat 5cm of vegetable oil over medium-high heat until it reaches 190°C. Ensure the pan is no more than two-thirds full for safety.

Step 2: Meanwhile, whisk together the cornflour, potato starch, plain flour, bicarbonate of soda, and a pinch of salt in a bowl. Add the egg white, 1 tsp vegetable oil, and 120ml water, whisking until you form a thick batter.

Step 3: Working in batches, coat the prawns in the batter, allowing excess to drip off. Carefully lower the prawns into the hot oil one at a time. Fry, stirring occasionally, until golden brown, about 1½ minutes. Transfer to a wire rack or paper-lined plate to drain. Repeat with remaining prawns, ensuring the oil returns to 190°C between batches.

Step 4: Let the oil return to 190°C. Fry the prawns again for 1½ to 2 minutes until extra crispy. Drain on a wire rack or paper-lined plate. Set aside.

Step 5: To make the sauce, whisk together the caster sugar, tomato purée, soy sauce, rice vinegar, gochujang, sriracha, toasted sesame oil, cornflour, and 60ml water until the sugar dissolves. Set aside.

Step 6: Heat 1 tbsp vegetable oil in a large frying pan over medium-high heat. Add the diced onion, garlic, red chilli, and green chilli. Cook for about 30 seconds, stirring, until fragrant.

Step 7: Add the prepared sauce mixture to the pan. Cook for about 45 seconds, stirring continuously, until the sauce thickens and becomes glossy.

Step 8: Toss the fried prawns quickly in the sauce to coat evenly. Transfer to a serving platter.

Step 9: Scatter sliced spring onions over the prawns and serve immediately with cooked white rice.

Tips & Variations

For extra crunch, double frying the prawns is key—don’t skip the second fry.

Adjust the amount of sriracha or chilli sauce based on your preferred spice level.

You can substitute prawns with other seafood like squid or fish pieces for variety.

Use a deep-fry thermometer to maintain the oil temperature at 190°C for best results.

FAQs

Can I prepare the sauce in advance?

Yes, the sauce can be made ahead and stored in the fridge for up to 2 days. Reheat with a little oil and fresh garlic or chillies to refresh the flavor before tossing with the prawns.

What if I don’t have gochujang?

If gochujang is unavailable, you can use a combination of miso paste and chilli flakes or substitute with extra sriracha and a bit of soy sauce for a similar depth of flavor.