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Main course · Chinese

Butterfly King Prawns with Sweet Chilli Sauce

25 min Serves 4 ~£9.20 (£2.30/serving) Dairy-freeGluten-freeKid-friendlyPescatarian

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Ingredients

  • 500 g raw tiger prawns, shell-on
  • 60 g cornflour
  • 1 large egg
  • 4 tbsp sweet chilli sauce
  • 2 spring onions, finely sliced
  • 400 ml vegetable oil for frying

Method

  1. 1

    Peel the prawns, leaving the tails on, and slice almost through along the back so they open out flat like a butterfly.

  2. 2

    Beat the egg. Dip each prawn in the egg, then coat in the cornflour.

  3. 3

    Heat the vegetable oil in a wok or deep pan to 180C and fry the prawns in batches for 2 minutes, until golden and pink and opaque all the way through.

  4. 4

    Drain on kitchen paper.

  5. 5

    Scatter with the spring onions.

  6. 6

    Serve with the sweet chilli sauce for dipping, alongside steamed rice.

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