Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 0.5 cup cornstarch, 0.5 cup plain flour, 1 teaspoon baking powder, 0.5 teaspoon salt, and 0.25 teaspoon white pepper with 0.75 cup cold water until a smooth batter forms.

2. 2

   Heat 4 cups of vegetable oil in a wok or deep pot to 175°C (350°F) over medium-high heat.

3. 3

   Dip each of the 500 grams of peeled and deveined prawns into the prepared batter, allowing excess to drip off, and carefully deep-fry in batches for 2-3 minutes until golden brown and cooked through, then remove and drain on a wire rack.

4. 4

   While the prawns fry, prepare the glaze by sautéing 2 finely minced large shallots, 3 minced garlic cloves, and 2 sliced bird's eye chilies (if using) in 1 tablespoon of the frying oil in a separate small pan over medium heat for 2 minutes until fragrant.

5. 5

   Add 2 tablespoons finely diced preserved lemon and 3 very thinly sliced kaffir lime leaves to the pan, cooking for 1 minute more until aromatic.

6. 6

   Stir in 2 tablespoons brown sugar, 1 tablespoon fish sauce, 1 tablespoon lime juice, and 2 tablespoons water, bringing the mixture to a simmer and cooking for 2-3 minutes until the glaze slightly thickens.

7. 7

   Toss the crispy deep-fried prawns immediately with the warm preserved lemon and kaffir lime glaze until evenly coated and serve hot.