Love your spices and prawns? This dish is sure not to disappoint. Now you can make Box on Collins signature prawn dish yourself. To be enjoyed with a glass of red, spicy chilli prawns are sure to impress and leave a empowering taste you will always remember.
Ingredients and Methods
- 12 King Tiger Prawns
- 200g Cornflour
- 120ml Soda Water
- 12 tbsp Chilli Paste
- 2 tsp Sugar
- 12 tbsp Vegetable Stock
- 4 tbsp Butter
- pinch Salt & Pepper
Heat up deep fryer / oil to 180c.
Start getting the hot chilli sauce ready by mixing together the chilli paste, sugar, vegetable stock, butter, salt and pepper in a pot on a medium heat.
Clean the prawns, and dust in 40g of the corn flour.
Make a batter with the remaining cornflour and the soda water.
Dip the prawns into the batter, then carefully place the prawns into the hot oil.
Cook until the prawns float to the top of the oil and are crispy and golden.
Place prawns into the warm chilli sauce and serve.
Chef Emma Parker
Emma started her work experience at a winery restaurant and small hotel in Central Otago New Zealand, before beginning a Modern Apprenticeship at the award winning Hermitage Hotel in Mt Cook New Zealand. Working with Executive Chef Franz Blum, Emma gained extensive experience in every facet of the kitchen. (more)
here to view all of Chef Emma Parker's recipes.