Today’s dish is for a delicious plate of comfort food, packed with flavor. Inspired by the Korean classic Kkanpung Saeu (깐풍새우), it consists of tasty double-fried prawns which are then covered with a sticky sweet and spicy sauce, with crunchy peppers and lots of garlic. A great idea for a starter, or to serve over noodles or white steamed rice.
Preparation Time: 10 min | Cooking Time: 15min | Serves: 2 | Spice level: 🌶
What you’ll need:
- About 400g of raw prawns, deshelled and deveined
- 6-7 Tbsp cornstarch
- 1 egg
- 1 big red chili, sliced
- 1 Bird’s eye (Thai) chili, minced
- 4 garlic cloves, minced
- Half a brown onion, in half moons
- 2 green onions/spring onions/scallions, chopped
- 1/4 red bell pepper, diced
- Vegetable oil for frying (roughly 4-5 cups)
- A dash of vegetable oil for stir-frying.
For the sauce
- 2 Tbsp Oyster sauce
- 2 Tbsp Soy sauce
- 2 generous Tbsp of sugar
- 2 Tbsp rice vinegar
- 2 Tbsp mirin
- 1 Tbsp water
- 1/2 Tbsp sesame oil
- Start by chopping and dicing all your vegetables first. In a bowl, combine all the ingredients for the sauce and mix well together. Set these aside for now.
- Warm up about 4-5 cups of vegetable oil in a large pot.
- In a bowl, combine the prawns with the starch and the egg. You can use your hands and it doesn’t have to be very perfect, just ensure the prawns are covered in the batter, which should be a little sticky.
- Once the oil is hot (you can test it by dropping a bit of batter and see if it bubbles), fry half of the prawns, adding them one by one. After a minute, remove them from the oil and into a paper towel. Then fry the second batch and remove them after a minute.
- Let the oil heat up again and fry them again (you can put them all together now) until they’re nice and golden. Remove them from the oil and drain well.
- Add a dash of vegetable oil to a large frying pan or a wok. Add your chilis and let the oil get some flavor, in medium heat. Then add the garlic and ginger and let it cook for a couple of minutes until it gets aromatic. Now add all the vegetables and sauté for a few more minutes until they start getting softer.
- Now add the sauce and turn the heat up a bit. Let it simmer until it starts getting stickier. You can test this by running your wooden spoon through it: if it creates clear paths in the sauce, it’s getting there.
- Once the sauce is nice and thick, add the prawns and mix it all together, making sure they get coated with it.
- Turn the heat off and you’re all done.