Ingredients Jump to Instructions ↓

  1. 300 g raw prawns , peeled, with heads and tails left attached

  2. 1 spring onion , chopped

  3. 2 tsp oyster sauce a dash of sesame oil a pinch of salt and black pepper , freshly ground

  4. 10 tinned lychees , drained and chopped

  5. 6 tbsp sweet chilli sauce , Thai

  6. 1 egg white half tsp sugar

  7. 2 tsp cornflour vegetable oil , for deep-frying lettuce , for serving

Instructions Jump to Ingredients ↑

  1. Method 1. Mix the prawns with spring onion, oyster sauce, sesame oil and freshly ground pepper and set aside.

  2. Mix together the chopped lychees and chilli sauce to make a dipping sauce.

  3. Beat the egg white until stiff and fold in the salt and sugar. Fold in the cornflour.

  4. Heat the oil in a wok or deep fat-fyer until hot.

  5. Dip the prawns in the egg white.

  6. Fry the prawns in the hot oil until golden brown, around 5 minutes. Remove with a slotted spoon and drain on kitchen paper.

  7. Serve the deep-fried prawns on a bed of lettuce with the lychee dipping sauce.


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