Quick & Easy

Crunchy salt and pepper prawns with sweet chilli syrup

Spicy, salty and crunchy, these delicious prawns are perfect served as a starter at dinner parties or barbecues. Serve with this zesty sweet chilli syrup for extra flavour.
crunchy salt and pepper prawns with sweet chilli syrup


Sweet chilli syrup


1.To make the sweet chilli syrup: In a small saucepan, combine ingredients and stir over medium heat for about 1-2 minutes, or until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, for about 5 minutes, or until sauce thickens slightly. Remove from heat; stand for 15 minutes, then discard lime leaves.
2.Meanwhile, shell and devein prawns, leaving tails intact.
3.In a small bowl, combine crumbs, pepper, seasoning and salt. Holding prawns by the tail, dip one at a time into egg white, then coat in crumb mixture.
4.Fill a large saucepan or deep-fryer one-third full with oil; heat to 180°C (160°C fan-forced), or until a cube of bread turns golden in 10 seconds. Deep-fry the prawns, in batches, for about 1 minute, or until cooked through and crisp. Drain on paper towel.
5.Sprinkle prawns with chilli and coriander leaves; serve with sweet chilli syrup for dipping.

The sauce can be made up to 2 days ahead; store, covered, in the fridge. Prawns can be crumbed 3 hours ahead; store, covered, in the fridge. Japanese breadcrumbs (panko) are available at selected supermarkets and Asian grocery stores.


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