Crispy & Quick Bang Bang Prawns

For evenings when time is limited but the craving for a flavourful dish is strong, Bang Bang Prawns are an excellent solution. This recipe is designed to offer a tasty and crispy result with minimal time investment, making it perfect for a reliable weeknight dinner. The key to getting this dish from start to table in just 30 minutes lies in simultaneously preparing the sauce and breading while the prawns marinate. There are no prolonged waits or complex steps; each phase is designed to integrate fluidly with the next, allowing you to enjoy golden prawns with a sweet, sour, and mildly spicy sauce without any rush. It’s a method that prioritises efficiency without sacrificing flavour, guaranteeing a satisfying and easily repeatable meal.

Quick Overview

• Preparation Time: 15 minutes
• Cooking Time: 10-15 minutes
• Difficulty: Easy
• Serves: 2-3

Ingredients

• 15.9 oz (450g) large prawns, shelled, deveined, tails removed
• 8.5 fl oz (240ml) whole milk (or buttermilk)
• 1 tbsp (15ml) fresh lemon juice (if using whole milk instead of buttermilk)
• ¾ tsp (3.75g) fine salt
• 2.1 oz (60g) cornflour
• 2.3 oz (65g) plain flour
• 1 tsp (5g) garlic powder
• 1 tsp (5g) onion powder
• ⅛ tsp (0.6g) freshly ground black pepper
• Groundnut or sunflower oil for frying
• For the Bang Bang Sauce:
• 4.1 oz (115g) mayonnaise
• 2.1 fl oz (60ml) sweet chilli sauce (Mae Ploy style)
• 1½ tbsp (22.5ml) Sriracha (adjust to taste)
• 1 tbsp (15ml) lime juice
• 1 tsp (5ml) honey
• For Garnish:
• 2 spring onions, thinly sliced
• 1 tsp (5g) toasted sesame seeds

Method

1. Prepare the Prawns and Sauce: In a large bowl, combine the prawns with the milk (and lemon juice, if used) and salt. Let marinate at room temperature for 15 minutes. Meanwhile, in a smaller bowl, whisk together the mayonnaise, sweet chilli sauce, Sriracha, lime juice, and honey. Set aside.
2. Prepare the Breading: In a shallow dish or wide bowl, combine the cornflour, plain flour, garlic powder, onion powder, and black pepper. Whisk well to remove any lumps.
3. Bread the Prawns: Lightly drain the prawns from the marinade, do not rinse. Toss each prawn in the breading mixture, ensuring it is completely coated. Gently shake off any excess and arrange on a clean baking tray or plate.
4. Fry the Prawns: Heat approximately 2-3 cm of oil in a large, deep frying pan or wok over medium-high heat, until it reaches about 175°C. Fry the prawns a few at a time to avoid overcrowding the pan, for 2-3 minutes per side, until golden brown and crispy.
5. Drain and Toss: Using a slotted spoon, transfer the fried prawns to a plate lined with kitchen paper to absorb any excess oil. Once all the prawns are cooked, transfer them to a large bowl and toss with the Bang Bang sauce, stirring gently to coat evenly.
6. Serve: Plate the prawns, garnish with the thinly sliced spring onions and toasted sesame seeds. Serve immediately.

Serving & Leftovers

Serve the Bang Bang Prawns immediately after preparation to enjoy their crispiness. They are perfect as a starter or a main course, perhaps accompanied by white rice or a simple green salad. Any leftovers can be stored in an airtight container in the fridge for a maximum of 1 day, but their crispiness will diminish.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Having a repertoire of quick and reliable recipes like this transforms weeknight cooking from a chore into a pleasure. The value of a tried-and-tested method that guarantees a delicious, stress-free result is invaluable for managing daily routines. This approach to cooking allows you to spend less time in the kitchen and more time on what truly matters, without ever compromising on taste.