Bubble Prawns with Orange Glaze

Ingredients

• 12 King prawns (defrosted if frozen, peeled and deveined with tails left on)
• 1 tsp salt (for marinating)
• 100 g potato starch
• 1 g baking powder
• 10 g water
• 100 g egg white (approximately 3 large egg whites)
• 100 g oil (for the batter)
• Oil for frying (enough to deep fry)
• 0.25 cup sugar
• 0.25 cup orange juice
• 1 tbsp rice vinegar
• 0.5 tbsp corn starch slurry (corn starch mixed with a small amount of water)

Steps

1. 1

   Add 1 teaspoon of salt to the king prawns, mix well, and let them marinate for 10 minutes.

2. 2

   In a mixing bowl, combine the potato starch, baking powder, 10g water, and 100g egg white.

3. 3

   Slowly add 100g of oil to the starch mixture in batches while stirring constantly. Continue stirring until the batter becomes thick and smooth, with a consistency similar to yogurt.

4. 4

   Hold each marinated prawn by the tail and dip it into the batter to coat the meat fully.

5. 5

   Heat frying oil in a wok or deep pan to 200°C (390°F).

6. 6

   Carefully hold a prawn by the tail and place only the meat into the hot oil first to set the shape. Once you feel the prawn starting to float, release the tail. The batter will puff up to form a light bubble coating.

7. 7

   Fry the prawns in small batches to prevent them from sticking together. Turn them occasionally to ensure even coloring. Fry for about 2 minutes or until golden, then remove from the oil.

8. 8

   Raise the oil temperature back to 200°C (or 220°C per transcript) and return all prawns to the oil for a second fry. Fry for about 20 seconds until extra crispy, then remove and drain.

9. 9

   Pour the frying oil out of the wok. Add the sugar, orange juice, and rice vinegar to the wok.

10. 10

    Bring the sauce mixture to a boil, then stir in the corn starch slurry. Cook until the glaze thickens and begins to bubble.

11. 11

    Turn off the heat and drizzle the thickened orange glaze over the crispy prawns before serving.

Notes

For better flavor and less water content in the glaze, some users suggest using orange juice concentrate. Ensure the oil is at the correct temperature before the second fry to achieve maximum crispiness without making the prawns greasy.

Nutrition per serving

• appetizer
• main
• seafood
• Chinese
• fried
• pescatarian
• restaurant-style