For this recipe you will need King prawns with the head on, that have had the shells removed and been deveined. You can get these from good fish-mongers or large supermarkets.
Author: Christian Gott
Alarge bottlechilled Sparkling Water
10gramSichuan Salt and Pepper Mix
Vegetable Oil for frying
Sift the flour, cornflour and salt into a large bowl, slowly whisk in sparkling water until you have a thin batter. The batter does not have to be smooth and you can leave a few lumps.
Don’t over whisk the batter.
In a wok or a large heavy bottomed pan heat the oil to 160°C / 320 F using a thermometer to check.
If you do not have a thermometer have a few cubes of stale white bread to hand, then place a bread cube in the oil if it rises to the surface and cooks to a golden brown in a couple of minutes the oil is hot enough.
Quickly dip the prawns into the batter in batches, then carefully lower into the hot oil, for six minutes or until the prawns are crisp and golden. Turn from time to time with a large slotted spoon.
When the prawns are cooked use the slotted spoon remove from the hot oil, drain on kitchen paper and sprinkle generously with the prepared Sichuan salt and pepper mix.