Description

Crispy twice-fried prawns coated in a light batter, tossed in a flavorful garlicky hot pepper sauce made with gochujang, sriracha, and fresh chillies, served with spring onions and steamed white rice. This dish delivers a perfect balance of heat, sweetness, and umami with a crunchy texture that’s perfect for a satisfying meal.

Ingredients

Scale

Batter and Prawns

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 (for batter)
Vegetable oil, for frying (enough for 5cm deep in pan)

Sauce

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 (adjust to taste)
1 tsp toasted sesame oil
1 tsp cornflour
60ml water (for sauce)
1 tbsp vegetable oil (for frying sauce)
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

To Serve

Handful of spring onions, sliced on an angle
Cooked white rice

Instructions

Heat the oil: 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 oil fills no more than two-thirds of the pan to avoid overflow.
Make the batter: Whisk cornflour, potato starch, plain flour, bicarbonate of soda, and a pinch of salt in a bowl. Add egg white, 1 tsp vegetable oil, and 120ml water, whisking until thick and smooth.
Coat and fry prawns (first fry): Working in batches, dip prawns into the batter, allowing excess to drip off. Carefully lower them one at a time into the hot oil and fry, stirring occasionally, until golden brown, about 1½ minutes. Drain on a wire rack or paper-lined plate. Return oil to 190°C between batches.
Fry prawns again (second fry): Once all prawns are cooked once, return them to the oil in batches for 1½-2 minutes until very crispy. Drain on a wire rack or paper-lined plate. Set aside.
Prepare the sauce mixture: In a bowl, whisk together caster sugar, tomato purée, soy sauce, rice vinegar, gochujang, sriracha, toasted sesame oil, 1 tsp cornflour, and 60ml water until sugar dissolves.
Cook aromatics: Heat 1 tbsp vegetable oil in a large frying pan over medium-high heat. Add diced onion, garlic, red and green chillies. Cook, stirring, for about 30 seconds until fragrant.
Thicken sauce and combine: Pour the sauce mixture into the pan with aromatics. Cook for about 45 seconds, stirring until the sauce thickens and becomes glossy.
Toss prawns in sauce: Add the twice-fried prawns to the pan and toss quickly to coat evenly with the hot pepper sauce.
Garnish and serve: Transfer the sauced prawns to a serving platter, scatter sliced spring onions over the top, and serve immediately with cooked white rice.

Notes

Maintaining the oil temperature at 190°C is crucial for achieving crispy, non-greasy prawns.
Frying the prawns twice ensures a crunchy texture that holds up well under the sauce.
Adjust the heat level by varying the amount of sriracha or chilli sauces according to your preference.
Make sure the prawns are thoroughly patted dry before battering to help the batter adhere better.
This recipe pairs wonderfully with steamed jasmine or sushi rice to balance the spiciness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Korean-inspired fusion

Keywords: fried prawns, crispy prawns, garlicky hot pepper sauce, gochujang shrimp, Korean style prawns, spicy prawn recipe, twice fried prawns