Craving the irresistible crunch and savory-sweet flavor of restaurant-style crispy ginger soy prawns? Look no further! This recipe delivers authentic, restaurant-quality prawns with a perfectly crispy exterior and a vibrant, aromatic ginger soy sauce that will tantalize your taste buds. Forget complicated techniques and expensive ingredients; this recipe uses readily available pantry staples to achieve exceptional results, transforming simple prawns into a culinary masterpiece. We'll guide you through each step, ensuring you achieve perfectly cooked, flavourful prawns every time.
Prepare to be amazed by how easily you can replicate this popular dish at home. From prepping the prawns to mastering the perfect crispy coating and creating that unforgettable ginger soy sauce, this detailed recipe will walk you through every step of the process. Ready to dive into the delicious world of crispy ginger soy prawns? Let's get started with the step-by-step instructions below.
Tools Needed
- frying pan
- bamboo chopstick or skewer
Ingredients
- tiger prawns: 500g
- salt: 1/2 teaspoon
- white pepper: a few dashes
- egg white: 1
- corn flour: 3 tbsp + extra for coating
- oil: for deep frying
- ginger (young ginger): 1 thumb-sized piece, julienned
- garlic: 3 cloves, chopped
- water: 125ml
- light soy sauce: 1 tbsp
- oyster sauce: 1 tbsp
- dark soy sauce: 1 tbsp
- sugar: 1 1/2 teaspoon
- cornstarch: for thickening (amount not specified)
- spring onions: a good amount
- sesame seeds: a generous amount
Step-by-Step Instructions
Step 1. Prepare and Marinate Prawns
- Remove heads and shells, leaving the tail. Remove the sharp point to prevent oil splattering.
- Mix prawns with salt, pepper, egg white, and 3 tbsp corn flour. Coat with extra corn flour for extra crispiness.
Step 2. Deep Fry Prawns for Crispiness
- Heat oil until a chopstick inserted creates rapid bubbles. Fry prawns in batches, until they turn red and a crust forms (1-2 minutes per side).
- Heat oil again until very hot. Fry prawns for 10 seconds until slightly golden brown and crispier.
Step 3. Prepare the Ginger Soy Sauce
- Remove most of the oil, leaving about 2 tbsp. Fry julienned ginger in medium-low heat until lightly browned, infusing flavor into the oil.
- Fry garlic until fragrant. Add water, light soy sauce, oyster sauce, dark soy sauce, sugar. Thicken with cornstarch solution to desired consistency.
Step 4. Combine and Garnish
- Add prawns to the sauce and coat well. Sprinkle with spring onions and sesame seeds. Garnish with fried ginger before serving.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- If you don't have corn flour, use potato starch or flour.
- Don't overcrowd the pan when frying prawns.
- Don't turn off the heat immediately after removing prawns from the oil; otherwise, the oil will be absorbed.
- Use low heat when frying ginger to avoid burning.
Nutrition
- N/A
FAQs
1. Can I use frozen prawns?
Yes, but make sure to thaw them completely and pat them dry before cooking to achieve optimal crispiness.
2. What can I substitute for cornstarch?
Arrowroot powder or potato starch can work as substitutes, but cornstarch provides the best crispiness.
3. How do I prevent the prawns from becoming rubbery?
Overcooking is the main culprit. Cook the prawns until they turn pink and opaque, but avoid overcooking them.
This recipe for crispy ginger soy prawns allows you to enjoy a restaurant-quality meal in the comfort of your own home. With minimal effort and readily available ingredients, you can impress your family and friends with this delicious and satisfying dish. Now go forth and create your own unforgettable crispy ginger soy prawn experience!