Juicy prawns, encased in crispy tempura batter and drenched in a sweet, spicy and tangy hot sauce. Get the kitchen roll, it’s about to get messy …
Gochujang Tempura Prawns
Serves: Serves 2-4
- 2 tbsp. gochujang Korean chili paste (available online or at Asian supermarkets)
- 1 tbsp. of Sriracha chili sauce (available at all large supermarkets)
- 4 tbsp. honey
- 3 tbsp. red wine vinegar
- 3 tbsp. of ketchup
- 2 tsp. of American hot sauce such as Frank's
- 1 tbsp. of butter
- 1 tsp. of salt
- 15-20 prawns, shell on
- 4 tbsp. of plain flour
- 4 tbsp. of corn flour
- Freezing cold sparkling water
- 500ml of vegetable oil
- 1 tsp. of sesame seeds
- 1 spring onion, finely chopped
- To make the sauce, melt together the gochujang, chili sauce, honey, vinegar, ketchup, American hot sauce, butter and 1 tsp. of salt in a saucepan. Bring to the boil for a a few minutes until thicker and sticky, then remove from the heat and set aside.
- Mix the plain flour and corn flour in a bowl and season with a hefty pinch of salt. Slowly add in the sparkling water and whisk until you have a thick pancake batter. Toss the prawns, 5 at a time in the tempura making sure they’re fully coated.
- Heat the oil in a heavy based pan to 140°C, or until an edge of a prawn fizzles in the oil. Cook in batches of 5 for 3-4 minutes until they've turned pink and the batter starts to turn golden. Lay out on a baking sheet covered in kitchen towel whilst doing the rest.
- Once they're all cooked, pop them in the oven at the lowest temperature to keep warm whilst you reheat the sauce.
- Toss the prawns in the sauce, scatter with sesame seeds and chopped spring onion and serve immediately.