• Vegetable oil (for deep frying, plus 1 tbsp extra)
• 1½ cups potato starch
• 2 garlic cloves, finely chopped
• 2 long red chillies, sliced
• 2 large dried red chillies, chopped
• 2 spring onions, sliced
• Chopped coriander, for serving
• Lime wedges, for serving
• East by Kwanghi spice seasoning
METHOD
1. Marinate the prawns: Slice the back of each prawn (not all the way through). Mix the prawns with soy sauce, Shaoxing wine, and egg.
2. Prepare oil: Heat oil in a wok or saucepan for deep frying (about 1/3 full). It’s ready when small bubbles form around a wooden spoon dipped in.
3. Coat prawns: Mix the prawns and marinade with the potato starch until well coated. Shake off any excess.
4. Fry prawns: Fry the prawns in batches for 2-3 minutes until golden. Drain on paper towels.
5. Stir-fry: In a clean pan, heat 1 tbsp oil. Add garlic, fresh and dried chillies, and spring onions. Stir-fry for a minute, then toss in the prawns. Sprinkle with East by Kwanghi spice seasoning and mix well.
