Gok Wan's chilli and salt king prawns
Gok is back in the kitchen and today he’s making one of his family’s favourite dishes to eat at any time of year - but particularly at Christmas! His chilli and salt king prawns served with udon noodles is big on TikTok and big on flavours too!
Chilli and salt king prawns with wonton noodles
For the prawns: 6 raw king prawns, shelled, deveined and butterfliedCornflour2 eggs, beaten300ml sunflower oil¼ tsp Chinese five spice½ tsp salt ¼ tsp sugar1 tsp garlic powder2 pinches black pepper 2 pinches white pepper 1 tbsp groundnut oil2 white onions, sliced3 garlic cloves, chopped 1 red chilli, chopped2 spring onions, sliced
For the wonton noodles: 200g fresh wonton noodles 5cm piece root ginger, peeled and julienned1 tsp groundnut oil1 tbsp Oyster sauce2 spring onions, julienned
1. To make the chilli and salt prawns, coat the prawns in cornflour and shake off the excess. Then dip into the beaten eggs, before coating once more in cornflour, again shaking any excess.
2. Heat the oil in a wok over medium high heat. When the oil starts bubbling, add the prawns. Fry the prawns for 5 minutes, or until the batter starts to brown.
3. Pat off the excess oil with kitchen paper, and allow to air dry in a basket or sieve.
4. Combine the Chinese five spice, salt, sugar, black and white pepper in a bowl and mix well.
5. In another pan, heat the groundnut oil, and then fry the onion, garlic, chilli and spring onion.
6. Add the prawns and sprinkle with ½ teaspoon of the spice mix. Stir fry for a couple of minutes to meld the flavour, and serve.
7. To make the wonton noodles, shake the noodles gently to loosen the bundles then drop into boiling water for around 1 and a half minutes, stirring constantly. Remove the noodles and place into an ice bath to cool.
8. Once the noodles have cooled, repeat the previous step, adding the julienned ginger.
9. Put the noodles in a bowl and add a teaspoon of oil to avoid sticking.
10. Add oyster sauce and spring onion to taste, and serve alongside the chilli and salt prawns.