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500g (1 lb) raw prawns, deveined, tail intact
½ tsp sea salt
¼ tsp ground white pepper
½ cup buttermilk
vegetable oil, for deep-frying
2 cups cornflour (cornstarch)
2 cups iceberg lettuce, thinly shredded
coriander (cilantro) sprigs, to serve (optional)
Spicy mayo sauce
¼ cup whole egg mayonnaise
3 tbsp sweet chilli sauce
3 tsp sriracha
Place the prawns into a large mixing bowl and add the salt, pepper and buttermilk. Combine everything then set aside.
For the spicy mayo sauce, place all of the ingredients into a bowl and mix until combined. Set aside.
Fill a wok one-third of the way up with vegetable oil and place over medium heat. The oil is hot enough for cooking at 180°C (350°F), or until a chopstick or wooden spoon dipped into the oil forms small bubbles.
Meanwhile, line a tray with paper towel. On a separate tray, spread the cornflour out. Transfer the prawns to the cornflour, then use your hands to coat them evenly until they have a craggly coating.
When the oil is at temperature, cook the prawns, in batches and turning often, for 3–4 minutes or until golden and crispy. Transfer to the lined tray to drain.
Add the shredded iceberg lettuce to a serving plate and spread into an even layer. Next, place the prawns into the bowl of spicy mayo sauce and toss everything together until the prawns are evenly coated.
Spoon the prawns out onto the lettuce and top with coriander sprigs, if using. Serve immediately.
Bang bang shrimp
This bang bang shrimp is delicious, I definitely would recommend and fix this again!!!
Easy to follow recipe
Always get it right following the recipes and videos. Thanks Marion for the amazing recipes.