Butterfly Prawns with Spicy Garlic Sauce

Ingredients

• 12 large prawns, deveined and butterflied 12 large prawns, deveined and butterflied
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 cup (240ml) cold water 1 cup (240ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying
• For the spicy garlic sauce: For the spicy garlic sauce:
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons chili garlic sauce 2 tablespoons chili garlic sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons water 2 tablespoons water

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 8g (Saturated Fat: 1g)
• Carbohydrates: 40g (Sugar: 8g)
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and cayenne pepper (if using).
2. 2.
   Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep pan or wok to 180°C (350°F).
4. 4.
   Dip each butterflied prawn into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the prawns in batches for 2-3 minutes on each side, or until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
5. 5.
   In a small saucepan, combine the soy sauce, rice vinegar, honey, chili garlic sauce, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat.
6. 6.
   In a separate bowl, whisk together the cornstarch and water until smooth. Slowly pour the cornstarch mixture into the simmering sauce, stirring constantly until the sauce thickens.
7. 7.
   Once the sauce has thickened, remove it from the heat and set aside.
8. 8.
   Serve the crispy butterfly prawns with the spicy garlic sauce on the side or drizzled over the top.

Treat your ingredients with care...

• Prawns — Make sure to devein and butterfly the prawns carefully to ensure even cooking and a beautiful presentation.
• Chili garlic sauce — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Cornstarch — Use cold water when mixing cornstarch to avoid clumping.

Tips & Tricks

• For a healthier alternative, you can bake the butterflied prawns in a preheated oven at 200°C (400°F) for 10-12 minutes instead of deep-frying.
• Serve the prawns with steamed rice or noodles for a complete meal.
• Customize the level of spiciness by adjusting the amount of chili garlic sauce.
• Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.
• Make sure the oil is hot enough before frying the prawns to achieve a crispy texture.

Serving advice

Serve the Butterfly Prawns with Spicy Garlic Sauce as an appetizer or as part of a main course. Place the prawns on a platter and drizzle the spicy garlic sauce over them. Garnish with chopped green onions and sesame seeds for an extra touch of freshness and crunch.

Presentation advice

Arrange the butterfly prawns on a bed of lettuce leaves to create an elegant presentation. Place a small bowl of the spicy garlic sauce in the center of the platter for dipping. Add a sprig of fresh cilantro or a wedge of lime for a pop of color.