RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1kg Coles fresh green/raw prawns (from the Deli)
• 600ml Cobram Estate olive oil to fry
• 1 egg white
• 1-2 cups potato starch
• 1 spring onion, thinly sliced
• 1 long red chilli, thinly sliced
• 1 small clove garlic, crushed
• Lemon cheeks to serve
• ½ bunch coriander leaves to serve

Salt and Pepper Seasoning :

• 1 teaspoons sea salt
• ½ teaspoon Sichuan peppercorns
• ½ teaspoon white pepper
• ½ teaspoon ground ginger
• 1 teaspoon sugar
• ¼ teaspoon Chinese 5 spice

METHOD :

• To make the salt and pepper seasoning, combine all the ingredients in a mortar and pestle, grind until a fine powder.
• Remove the heads from the prawns and take out the intestine track.
• Fill a large wok or pan 1/3 full with olive oil and heat to 170-180 degrees C.
• Whisk the egg whites to soft peaks, then add the prawns to the egg. Using your hands, work the whites into all the prawns.
• Gradually add in the potato starch, until the prawns look dry, shake off any excess flour and cook the prawns, in the hot oil. Using a slotted spoon, remove any small pieces of batter that rise to the surface. Cook the prawns in batches for 2 minutes, or until just cooked. Remove with a slotted spoon and place on kitchen paper to drain.
• Drain the oil from the pan, reserving 1 tablespoon of oil, Place pan back over a high heat. Add the spring onion, chilli and garlic, toss to combine, then add the prawns, sprinkling over a little of the seasoning as you toss.
• Serve with fresh lemon wedges and coriander leaves.

Our friends at Wine Selectors recommend pairing this dish with a Semillon or Verdelho.