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Main course · Japanese

Prawn Karaage with Sweet Chilli Mayo

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

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Ingredients

  • 500 g raw king prawns, peeled and deveined
  • 1 tbsp soy sauce
  • 70 g cornflour
  • 500 ml vegetable oil
  • 3 tbsp mayonnaise
  • 2 tbsp sweet chilli sauce
  • 1 lemon

Method

  1. 1

    Pat the prawns dry and toss with the soy sauce, then leave for 5 minutes.

  2. 2

    Drain and toss the prawns in the cornflour until evenly coated, shaking off the excess.

  3. 3

    Heat the vegetable oil in a deep pan or wok to 180C (test with a cube of bread, which should turn golden in about 30 seconds).

  4. 4

    Fry the prawns in two batches for 90 seconds to 2 minutes until golden, pink and curled. Drain on kitchen paper.

  5. 5

    Mix the mayonnaise with the sweet chilli sauce.

  6. 6

    Pile the prawns onto a plate with lemon wedges and the sweet chilli mayo for dipping.

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