½cupvegetable oil (rice bran, sunflower or peanut0
Sliced green onion and chilli to serve (optional)
Start by shelling the prawns, leaving the tails on. With a sharp knife, slice down the back of the prawn about ½ of the way through. Scrape out the digestive tract.
LIME SRIRACHA MAYO
Combine the mayonnaise with the sriracha and lime juice. Mix well. Adjust to taste, then chill until serving time.
SALT AND PEPPER PRAWNS
In a medium bowl, whisk the egg white until frothy, then stir in the rice wine, soy and sesame oil. Add the prawns to the marinade and chill for 20 minutes.
Combine the cornflour, salt and pepper in a medium bowl and set aside.
Prepare a dish with some paper towel for resting the prawns and after cooking. Heat half the oil in a wok to about 180C / 350F.
Remove the prawns from the marinade and coat in the cornflour mixture, making sure to really press it on, all over.
Gently shake off any excess flour, then shallow fry the prawns in 2-3 batches, adding and heating the remaining oil as needed. Cook for 1-2 minutes on one side then turn over and cook for the same on the other. The time will depend on how big the prawns are but just cook until they just turn opaque white. Transfer to the paper towel to soak up any leftover oil.
Serve immediately with lime sriracha mayo, wedges of lime, sliced spring onion and chilli.
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
Serves 4 as an appetiser or share dish or 2 as a main size serve.