Bubble Prawns with Orange Glaze
Bubble Prawns with Orange Glaze
Ingredients
For the Bubble Prawns
- 1 pound king prawns, peeled and deveined, tails on
- 1 teaspoon salt
- 100 grams potato starch
- 1 gram baking powder
- 10 grams water
- 100 grams egg white
- 100 grams oil, neutral oil like vegetable or canola
- 3 cups oil, for deep frying, as needed
For the Orange Glaze
- 1/4 cup sugar
- 1/4 cup orange juice
- 1 tablespoon rice vinegar
- 1/2 tablespoon corn starch slurry, (1/2 tbsp corn starch mixed with 1 tbsp cold water)
Instructions
- 1
Place the king prawns in a bowl, add the 1 teaspoon of salt, and mix well to coat. Let them marinate for 10 minutes.
⏱️ 1 min
- 2
In a separate medium-sized bowl, combine the potato starch, baking powder, 10 grams of water, and 100 grams of egg white. Whisk until smooth. Gradually add the 100 grams of neutral oil in small batches, stirring continuously, until the batter becomes thick and smooth, resembling the consistency of yogurt.
⏱️ 5 min
- 3
Hold each marinated prawn by its tail and dip the meat portion fully into the prepared batter, ensuring it is completely coated.
⏱️ 5 min
- 4
Heat the oil for deep frying in a wok or deep pot to 200°C (390°F). Carefully hold each battered prawn by the tail and gently lower the coated prawn meat into the hot oil first to allow the batter to set its shape. Once you feel the prawn starting to float, release it.
⏱️ 3 min•🌡️ 200
- 5
Fry the prawns in batches to avoid overcrowding the pot, which can lower the oil temperature and cause them to stick together. Turn them occasionally to ensure even cooking and browning. Fry each prawn for approximately 2 minutes, or until they are lightly golden and the bubble coating has formed. Remove the prawns from the oil and place them on a wire rack set over a baking sheet to drain.
⏱️ 5 min•🌡️ 200
- 6
Increase the oil temperature back to 200°C (390°F). Return all the fried prawns to the hot oil for a second fry, cooking them for about 20 seconds. This step will make them extra crispy. Remove and drain again.
⏱️ 2 min•🌡️ 200
- 7
Carefully pour out the frying oil from the wok. Add the sugar, orange juice, and rice vinegar to the clean wok. Bring the mixture to a boil over medium heat. Once boiling, stir in the corn starch slurry. Continue to cook, stirring constantly, until the glaze thickens and begins to bubble.
⏱️ 3 min
- 8
Turn off the heat. Add the double-fried prawns to the wok with the glaze and toss gently to coat them evenly. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bubble Prawns with Orange Glaze
For the Bubble Prawns
- 1 pound king prawns, peeled and deveined, tails on
- 1 teaspoon salt
- 100 grams potato starch
- 1 gram baking powder
- 10 grams water
- 100 grams egg white
- 100 grams oil, neutral oil like vegetable or canola
- 3 cups oil, for deep frying, as needed
For the Orange Glaze
- 1/4 cup sugar
- 1/4 cup orange juice
- 1 tablespoon rice vinegar
- 1/2 tablespoon corn starch slurry, (1/2 tbsp corn starch mixed with 1 tbsp cold water)
Instructions
- 1
Place the king prawns in a bowl, add the 1 teaspoon of salt, and mix well to coat. Let them marinate for 10 minutes.
⏱️ 1 min - 2
In a separate medium-sized bowl, combine the potato starch, baking powder, 10 grams of water, and 100 grams of egg white. Whisk until smooth. Gradually add the 100 grams of neutral oil in small batches, stirring continuously, until the batter becomes thick and smooth, resembling the consistency of yogurt.
⏱️ 5 min - 3
Hold each marinated prawn by its tail and dip the meat portion fully into the prepared batter, ensuring it is completely coated.
⏱️ 5 min - 4
Heat the oil for deep frying in a wok or deep pot to 200°C (390°F). Carefully hold each battered prawn by the tail and gently lower the coated prawn meat into the hot oil first to allow the batter to set its shape. Once you feel the prawn starting to float, release it.
⏱️ 3 min•🌡️ 200 - 5
Fry the prawns in batches to avoid overcrowding the pot, which can lower the oil temperature and cause them to stick together. Turn them occasionally to ensure even cooking and browning. Fry each prawn for approximately 2 minutes, or until they are lightly golden and the bubble coating has formed. Remove the prawns from the oil and place them on a wire rack set over a baking sheet to drain.
⏱️ 5 min•🌡️ 200 - 6
Increase the oil temperature back to 200°C (390°F). Return all the fried prawns to the hot oil for a second fry, cooking them for about 20 seconds. This step will make them extra crispy. Remove and drain again.
⏱️ 2 min•🌡️ 200 - 7
Carefully pour out the frying oil from the wok. Add the sugar, orange juice, and rice vinegar to the clean wok. Bring the mixture to a boil over medium heat. Once boiling, stir in the corn starch slurry. Continue to cook, stirring constantly, until the glaze thickens and begins to bubble.
⏱️ 3 min - 8
Turn off the heat. Add the double-fried prawns to the wok with the glaze and toss gently to coat them evenly. Serve immediately.
⏱️ 1 min