Hot Maple Lemon King Prawns (Low-FODMAP)
Hot Maple Lemon King Prawns (Low-FODMAP)
Ingredients
For the Prawns
- 1 pound king prawns, peeled, deveined, tails on
- 1 tablespoon cornstarch
- 1 tablespoon custard powder
- 1 teaspoon salt
- 1 teaspoon white pepper
- 3 cups frying oil, as needed for deep frying
For the Hot Maple Lemon Sauce
- 1 tablespoon green onions, green parts only, thinly sliced
- 1 tablespoon ginger, minced
- 1 red chili, sliced
- 1 tablespoon lemon juice
- 2 tablespoons hot maple syrup
- 2 tablespoons water
For the Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
For Garnish
- 1/4 cup green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Prepare the prawns: Ensure king prawns are peeled, deveined, and have their tails on for presentation. Pat them dry with a paper towel.
⏱️ 5 min
- 2
Coat the prawns: In a medium bowl, combine the prepared prawns with 1 tablespoon of cornstarch, 1 tablespoon of custard powder, 1 teaspoon of salt, and 1 teaspoon of white pepper. Toss thoroughly until all the prawns are evenly coated.
⏱️ 5 min
- 3
Fry the prawns: Heat the frying oil in a wok or deep skillet over medium-high heat until it reaches 350-375°F (175-190°C). Carefully place the coated prawns into the hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes per batch, or until they are golden brown and crispy. Once cooked, remove the prawns with a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil.
⏱️ 8 min•🌡️ 360
- 4
Sauté aromatics: Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Add 1 tablespoon of thinly sliced green parts of green onions, 1 tablespoon of minced ginger, and 1 sliced red chili to the wok. Sauté for about 30 seconds, or until fragrant.
⏱️ 1 min
- 5
Build the sauce: Add 1 tablespoon of lemon juice, 2 tablespoons of hot maple syrup, and 2 tablespoons of water to the wok. Stir well and bring the mixture to a gentle simmer.
⏱️ 2 min
- 6
Thicken the sauce: In a separate small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of water to create a smooth slurry. Pour the cornstarch slurry into the simmering sauce in the wok, stirring continuously. Cook for 1-2 minutes, or until the sauce thickens to the desired consistency.
⏱️ 2 min
- 7
Combine prawns and sauce: Return the crispy fried prawns to the wok with the thickened sauce. Toss the prawns gently to ensure they are fully coated with the hot maple lemon sauce.
⏱️ 1 min
- 8
Serve and garnish: Transfer the hot maple lemon king prawns to a serving dish. Garnish generously with chopped green onions and toasted sesame seeds before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Maple Lemon King Prawns (Low-FODMAP)
For the Prawns
- 1 pound king prawns, peeled, deveined, tails on
- 1 tablespoon cornstarch
- 1 tablespoon custard powder
- 1 teaspoon salt
- 1 teaspoon white pepper
- 3 cups frying oil, as needed for deep frying
For the Hot Maple Lemon Sauce
- 1 tablespoon green onions, green parts only, thinly sliced
- 1 tablespoon ginger, minced
- 1 red chili, sliced
- 1 tablespoon lemon juice
- 2 tablespoons hot maple syrup
- 2 tablespoons water
For the Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
For Garnish
- 1/4 cup green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Prepare the prawns: Ensure king prawns are peeled, deveined, and have their tails on for presentation. Pat them dry with a paper towel.
⏱️ 5 min - 2
Coat the prawns: In a medium bowl, combine the prepared prawns with 1 tablespoon of cornstarch, 1 tablespoon of custard powder, 1 teaspoon of salt, and 1 teaspoon of white pepper. Toss thoroughly until all the prawns are evenly coated.
⏱️ 5 min - 3
Fry the prawns: Heat the frying oil in a wok or deep skillet over medium-high heat until it reaches 350-375°F (175-190°C). Carefully place the coated prawns into the hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes per batch, or until they are golden brown and crispy. Once cooked, remove the prawns with a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil.
⏱️ 8 min•🌡️ 360 - 4
Sauté aromatics: Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Add 1 tablespoon of thinly sliced green parts of green onions, 1 tablespoon of minced ginger, and 1 sliced red chili to the wok. Sauté for about 30 seconds, or until fragrant.
⏱️ 1 min - 5
Build the sauce: Add 1 tablespoon of lemon juice, 2 tablespoons of hot maple syrup, and 2 tablespoons of water to the wok. Stir well and bring the mixture to a gentle simmer.
⏱️ 2 min - 6
Thicken the sauce: In a separate small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of water to create a smooth slurry. Pour the cornstarch slurry into the simmering sauce in the wok, stirring continuously. Cook for 1-2 minutes, or until the sauce thickens to the desired consistency.
⏱️ 2 min - 7
Combine prawns and sauce: Return the crispy fried prawns to the wok with the thickened sauce. Toss the prawns gently to ensure they are fully coated with the hot maple lemon sauce.
⏱️ 1 min - 8
Serve and garnish: Transfer the hot maple lemon king prawns to a serving dish. Garnish generously with chopped green onions and toasted sesame seeds before serving immediately.
⏱️ 1 min