This is another fantastic dish that is both simple and scrumptious. With only a few basic ingredients from your kitchen, you can easily whip yourself up with a satisfying meal. The way that the spices coat the outer layer of the well fried prawn is absolutely worth getting your hands dirty for, in fact I couldn’t help but lick my fingers to lap up that flavourful goodness. I always keep the shells on for such dish, as they provide additional flavour which gives your dish a more complex profile, but its really up to you.

Ingredients

• 350g prawn ( washed and pat dry, antenna removed, deveined, slit the back open, shell intact)
• 1/2 tsp salt
• 1/2 tsp crushed black pepper + extra for topping
• 1.5 tbs potato starch
• thumb size ginger (thinly sliced)
• 1 tbs minced garlic
• 30g chopped spring onion + extra for topping
• 2 big red chili (sliced, not deseeded, deseed if you prefer less spicy)

Method

• Marinate the prawn with salt and pepper. Cover and refrigerate for 15 minutes.
• Coat the prawn lightly with potato starch
• In a heated wok on medium high heat, add enough oil to shallowly fry the prawn. Test the oil using a wooden chopstick. Bubbles around the chopsticks indicate that the oil is hot enough to fry. Fry for about 15-20 seconds each side or until the prawn shells turn orange. Flip the prawn to the other side to continue frying. Fry until the whole prawn turns orange (take care not to overcook the prawn). Set aside on a plate layered with kitchen towels.
• Remove any brown bits left in the oil and leave about 2 tablespoon of oil in the wok. On medium heat, stir-fry the garlic, ginger, spring onion and chilli until fragrant.
• Turn off the fire and mix the prawn in. Serve on a dish and add a sprinkle of black pepper and spring onion on top.

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