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.
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.
Season the prawns with salt and white pepper. Combine the egg and potato flour in a bowl to make a batter.
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.