Prawns with chilli jam
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Ingredients
- 24 raw tiger prawns, tails left on
- a pinch ground white pepper
- 2 eggs, beaten
- 100g potato flour or cornflour
- for frying groundnut oil
- a handful to serve coriander leaves
FOR THE CHILLI JAM
- 5 tbsp granulated sugar
- 2 medium red chillies, chopped
Method
- STEP 1
To make the chilli jam, bring 100ml water to the boil, add the sugar and stir to dissolve. Add the chillies and boil for 5 minutes, cool slightly then pour into a blender and blitz. Transfer to a dipping bowl and set aside. The sauce will thicken and become jammy once cooled.
- STEP 2
Season the prawns with salt and white pepper. Combine the egg and potato flour in a bowl to make a batter.
- STEP 3
Heat a wok or pan ¼ full with groundnut oil. Dip each prawn in the batter and fry a few at a time (don’t crowd the pan) until the batter turns golden. Lift out and drain on kitchen paper. Sprinkle over the coriander and serve with the chilli jam.
