Timur Berry Crispy Salt And Pepper Prawns With Spicy Dipping Sauce Recipe

The distinctly citrusy notes of timur peppers works perfectly with prawns and this homemade dipping sauce is so delicious with it.

For the dipping sauce Serves: 4

  • 1 garlic clove, chopped
  • Thumb sized piece of ginger, peeled and roughly chopped
  • 1 shallot, peeled and finely chopped
  • 2 red chillies, finely chopped
  • 3 tbsp rice wine vinegar
  • 2 tbsp caster sugar
  • 2 tsp cornflour
  • 1 tbsp fish sauce

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

To serve

  • Lime wedges


  1. To make the dipping sauce, whiz together the garlic, ginger, shallot and red chilies.
  2. 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.
  3. 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.
  4. Heat the oil in a large high sided pan until it reaches 180-190°C.
  5. 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.
  6. 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.
  7. Serve with the dipping sauce.
© Speciality Cooking Supplies Limited 2024


1 comment

  • I absolutely loved this recipe. For the sauce I substituted cascabel for red Chili… 5 stars!

    Jean Bravard on

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