For the dipping sauce Serves: 4
For the prawns
- 50g plain flour
- 50g cornflour
- 1 egg white
- 100ml sparkling water
- 4 tsp timur berry
- 1 tsp fine salt
- 250g raw king prawns
- 1 litre vegetable oil, for deep frying
- Lime wedges
- To make the dipping sauce, whiz together the garlic, ginger, shallot and red chilies.
- Transfer these to a small saucepan and mix with the vinegar, sugar, cornflour, fish sauce and 3 tbsp water and bring to a simmer. Cook for 5 minutes, until thickened, then set aside to cool.
- For the prawns, combine the flours then make a well in the middle. Add the egg white to the centre and slowly stir, adding the sparkling water gradually, until it forms a smooth paste then gradually add the remaining water until it makes a thin batter. Crush the pepper and salt and add this.
- Heat the oil in a large high sided pan until it reaches 180-190°C.
- Pat the prawns dry them, and tip them into the batter. Using a tablespoon, lift out a prawn and some batter, and add this to the hot oil. Drizzle a little more batter over the frying prawn to create extra crispy edges. Repeat for another 4-6 prawns, taking care not to crowd the pn.
- Cook each batch for 2-4 minutes turning with a spatula, until golden brown and the prawn is just cooked through. Leave to drain on kitchen paper, and repeat with the remaining prawns.
- Serve with the dipping sauce.