Butterfly King Prawns
Chinese Butterfly King Prawns are a visual and textural standout of the appetiser menu. The name comes from the 'butterflying' technique, where the prawn is split down the back but kept joined at the belly, causing it to fan out into a flat, heart-like shape. This increases the surface area for a dramatic, golden-brown crunch.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Butterflying from the belly side allows the prawns to lay flat into a wide fan-tail shape rather than curling tightly.
Using ice-cold water in the batter prevents gluten development, ensuring an exceptionally light and crispy crust.
Prepare the batter immediately before frying, as it will thicken if left standing.
Butterfly the Prawns
Peel the king prawns, leaving the tail shells intact. Place each prawn belly-side up and make a shallow cut along the underside to butterfly open flat, then pluck out the intestinal track and pat dry thoroughly with paper towels.
Prepare the Dry Ingredients
In a bowl, mix together the plain flour, cornflour, baking powder, bicarbonate of soda, white pepper, onion powder, garlic powder, and salt until smooth and combined.
Make the Batter
Add the ice-cold water to the dry flour mixture and whisk rapidly just until a smooth, light batter forms, taking care not to overmix.
Dredge and Coat Prawns
Place additional plain flour in a wide dish. Lightly dredge each butterflied prawn in the dry flour, shaking off any excess. Hold the prawn by the tail, dip each side into the batter to coat lightly, and let the excess drip off.
Deep-fry to Crisp Perfection
Heat vegetable oil in a wok or deep fryer to 160°C to 165°C. Lower the coated prawns carefully into the hot oil in batches and fry for 2 to 3 minutes, turning once, until the batter is puffed, golden-brown, and crispy.
Drain and Serve
Remove with a slotted spoon and drain on a wire rack or paper towels. Serve hot alongside sweet chilli or duck sauce for dipping.
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Ingredients
| King Prawns | 680g |
| Plain Flour | 50g |
| Plain Flour | 100g |
| Cornflour | 2 tsp |
| Baking Powder | ¾ tsp |
| Bicarbonate of Soda | ¼ tsp |
| White Pepper | ⅛ tsp |
| Onion Powder | ¼ tsp |
| Garlic Powder | ⅛ tsp |
| Salt | 1 pinch |
| Ice Water | 175ml |
| Vegetable Oil | 1l |
| Sweet Chilli Sauce | 4 tbsp |
