Prawns with chilli jam

  • serves 8
  • Easy

A delicious starter for your own Chinese banquet, this gold and red dish looks fantastic and is surprisingly easy to make. Make your own chilli jam or use shop-bought, if you prefer. The potato flour will make a crisper batter – look for it in health food or Asian shops.



  • raw tiger prawns 24, tails left on
  • ground white pepper a pinch
  • eggs 2, beaten
  • potato flour or cornflour 100g
  • groundnut oil for frying
  • coriander leaves a handful to serve
  • granulated sugar 5 tbsp
  • red chillies 2 medium, chopped


  • 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.