2 egg whites
2 tbsp cornstarch
2 tbsp freshly squeezed lemon juice
½ tsp kosher salt
½ tsp ground black pepper
24 prawns, thoroughly dried
Vegetable oil, to fry
Citrus reduction (recipe follows)
Heat oil in medium saucepot to 375°F.
In medium bowl whisk together egg whites, cornstarch, lemon juice, salt and pepper. Add dry prawns to egg white mixture; toss to coat well.
Deep fry prawns a few at a time until golden and completely cooked through, about 2 minutes. Scoop out cooked prawns and drain on paper towel-lined sheet pan.
Immediately toss prawns with citrus reduction and serve hot.
1 cup orange juice
½ cup grapefruit juice
¼ cup freshly squeezed lemon juice
¼ cup freshly squeezed lime juice
¼ cup chicken stock
1 clove garlic, minced
2 tbsp minced fresh ginger
¼ cup corn syrup
¼ cup sugar
1 tsp chili paste
2 tbsp chopped mint
In medium saucepot over high heat, combine orange juice with next eight ingredients. Bring to a boil and reduce by two-thirds, or until mixture becomes syrupy. Remove from heat, add chili paste and mint; set aside to cool.