Being a larger lady I’m rather fond of anything deep-fried in batter. I’m not really very keen of fish but you can’t beat a good prawn. For many years I was rather wary of deep-frying. I don’t know why exactly, maybe it was just the thought of using so much oil. It’s not even that wasteful if you clean your oil by straining it through a piece of kitchen towel each time you use it. You can keep your oil for sometime if you do this. Sadly I did not take my own advice and clean my oil thoroughly, which is why my prawns have little black dots on them, but que sera sera. I generally use soy bean oil for my deep-frying as it has a high smoke point and its cheap and plentiful in Korea.
15 – 30 King prawns with the tails on (get the biggest ones you can find. I usually buy the bags of frozen ones from Costco)
250g of Ottogi frying mix (they sell it everywhere, it has a picture of a tempura prawn on the front)
300-400 ml of ice cold water (use fizzy if you have it)
500ml soy bean oil
200 ml of mayonnaise (any brand is fine, make your own if you have time)
3 tablespoons of sweet chili sauce
75gof frozen mango (use fresh if you have it ,but frozen is much cheaper here in Korea)
Heat the oil in a wok or saucepan until it reaches 180 degrees. If you don’t have a thermometer, drop a little bit of the batter into the pan, if it sinks to the bottom it’s not hot enough. If it sizzles at the top then its fine. Dip you prawns into the batter then put them into the hot oil being carefull not to splash yourself. Don’t cook too many at once as it will lower the temperature of the oil, about three is fine. Give them a minute or so then flip them over. When the batter is a light golden brown they are done. Place them on a few sheets of kitchen roll to remove excess oil while you are cooking the rest.
To make the mayonnaise. Chop the mango into very small pieces then put them into a bowl. Add the mayonnaise and sweet chilli sauce and mix together. Voilà a delicious and easy starter to impress all your friends.