Culture Street

These deliver quite a hit of chilli, so tone it down if you like. The prawns can be replaced with pieces of squid or scallops, or for a really decadent entrée try all three.

Serves 6

Prep time: 15 minutes

Cooking time: 12 minutes

Ingredients

vegetable oil, for deep frying

½ teaspoon Chinese five spice

½ teaspoon garlic powder

¼ teaspoon chilli powder

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoon self-raising flour

1 tablespoon vegetable oil

1 cup cornflour

24 green prawns peeled and deveined, tails intact

4 shallots sliced diagonally

3 cloves garlic, finely chopped

1 small red chilli, sliced diagonally

1. Heat the oil in a deep fryer to 190° C. If you don't have a deep-fryer, use a large pot half filled with oil. For best results use a kitchen thermometer to keep an eye on the oil temperature.

2. In a small bowl, combine the five spice, garlic powder, chilli powder, salt and pepper.

3. In a second bowl, combine the flour and oil with ¼ cup of water, and stir to a smooth consistency. Place the cornflour in another bowl.

4. Toss the prawns in the wet flour mix to coat. working with 6-8 prawns at a time, toss in the cornflour then deep-fry for two minutes or until light golden brown and cooked through. Transfer to a large plate lined with paper towel and repeat the process in three more batches.

5. Ladle about a tablespoon of the oil from the deep-fryer into a wok or frying pan over a medium-low heat. Place the shallots, garlic and chilli in the wok and sauté for 3-4 minutes until collapsed, soft and fragrant, but still vibrant in colour. Add the prawns to the wok. Sprinkle the five spice mixture over the prawns in the wok and toss everything together to combine well. Serve immediately. These are lovely with a light salad on the side. Julie also recommends two of her dipping sauces which you will find in her cookbook Gather.

Recipe is taken from Gather by Julie Goodwin

Copyright © Julie Goodwin

RRP: $49.95 by Ebury Press

Hardcover available now from booksellers and online retailers, and as an eBook.

Reprinted by Permission of Random House Australia

 

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