Crispy Fried Shrimp with spicy salt and Singapore sauce
A tasty prawn starter with a spicy kick. Bringing a Chinese classic to your dinner table. You will find yourself mucnhing through a bowl of these crispy and meaty shrimp in no time!
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Canapes, Light Bites, Starter
Cuisine Chinese
- 1 bag XL Cooked Whole Greenlandic Prawns (500g)
For the salt spice mix
- 1/2 tsp Chinese five-spice powder
- 1 tsp caster sugar
- 1 tsp sea salt
- 1/2 tsp chilli flakes
- 1 sprinkle cracked black pepper
- 1/4 tsp garlic granules
For the Sauce
- 2 tbsp vegetable oil
- 10 cm ginger root peeled and finely chopped or a tsp of puree
- 3 cloves garlic
- 3 redbird’s-eye chillies finely chopped or 1 tsp of chilli flakes
- 4 spring onions roughly chopped, tops and bottoms separated
- 225 ml tomato ketchup
- 125 ml hoisin or BBQ sauce mixed with srchiracha/hot sauce
- 1 1/2 tbsp fish sauce or a good pinch of sea salt
- 3 tbsp soy sauce
- 2 tbsp caster sugar
- 2 tbsp chopped mint leaves
- 2 tbsp chopped coriander leaves
For the sauce
Fry in the oil the garlic, ginger and spring onion tops, fry over medium heat for 2 -3 minutes
Mix all the other ingredients into a bowl together except for the mint and coriander
Add the bowl of sauce ingredients to the pan with the garlic, ginger and spring onions
Cook for a few minutes until sauce thickens, keep warm and set aside, mix the coriander and mint through just before serving
For the crispy prawns
Remove the heads by gently pinching where the head meets the body of the prawn, keeping the shell intact with the body
Ensure prawns are thoroughly dry and deep fry until crispy
Strain into a bowl lined with kitchen roll to absorb any excess oil and season liberally with the spicy salt mix
Place into a serving dish and serve the Singapore sauce warm on the side
Keyword Asian, Chilli, crispy, Fried, Shrimp