Crunchy Honey-Chilli Prawns

Servings:
4
Preparation Time:
15
Cooking Time:
15

Ingredients

  • De-veined Prawns, tail on – 22 – 24 pieces (1 kilo)
  • White Vinegar – 2 tbsp
  • Soy Sauce – 2 tbsp
  • Fresh Crushed Pepper – to taste
  • Corn Flour -1 tbsp
  • Refined Flour – 1 tbsp
  • Eggs – 1-2 nos
  • Couscous or Corn Flakes – 2-3 tbsp
  • Refined Oil – to deep fry
  • Del Monte ZINGO – 2 cups
  • Spring Onions, thinly sliced – 1 cup

Method

  1. Wash & pat dry all the prawns and marinate in vinegar, soy sauce and crushed pepper & refrigerate for about 20-30 minutes.
  2. Add corn flour, refined flour and egg, mix well & arrange on a tray.
  3. Sprinkle couscous or crushed corn flakes on prawns and pat lightly with dry wooden spoon.
  4. Heat refined oil in Kadai / deep fat fryer on medium heat and deep fry until golden & crunchy.
  5. Heat and reduce Del Monte ZINGO until slightly sticky in a frying pan & toss crunchy prawns briefly & remove in a serving platter.
  6. Garnish with sliced spring onions & serve immediately.

Note:

  • Fresh Baby Corns may be used to create vegetarian option. Egg may also be replaced with little water in veg option.