Firecracker Prawns

Ingredients

⅓ cup sweet chili sauce

2 tbsp soy sauce (use a non-alcoholic alternative like naturally brewed or tamarind-based)

2 tbsp honey

1 tsp Sriracha (needs more for heat)

2 tbsp freshly squeezed lemon juice

1 tsp lemon zest

2 tbsp water

3 large garlic cloves, minced

Prawns

1kg jumbo prawns, peeled and deveined, tails on

1 large egg

2 tbsp all-purpose flour

2 tbsp cornstarch

Salt and pepper, to taste

Vegetable oil, for frying

Optional Garnishes:

Sesame seeds

Fresh chives, chopped

Directions

Start by whisking all your sauce ingredients together in a bowl. The chili sauce, soy sauce, honey, Sriracha, lemon juice, and zest combine to create that perfect blend of sweet, spicy, and tangy. Add the minced garlic for extra punch. Set it aside so it’s ready to go when you need it.
Season your prawns with salt and pepper, then dredge them in a mixture of flour and cornstarch. This combo gives the shrimp that light, crispy coating.
Heat enough oil in a skillet to cover the bottom—no need for deep frying here. Once the oil is shimmering, dip each prawn in beaten egg, then pop them into the pan. Cook for about 2-3 minutes per side, until golden brown and crisp. Don’t overcrowd the pan; fry in batches if needed
Wipe out the skillet carefully (watch out for lingering oil splatters), then pour in your firecracker sauce and bring it to a boil. Add the shrimp back to the skillet and toss them gently until they’re completely coated in that glossy, delicious sauce.
Transfer the prawns to a serving platter and sprinkle with sesame seeds and chopped chives for a fresh pop of flavor and

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