Salt & Togarashi Pepper Prawns


250 ml shaoxing wine
1 tablespoon finely grated ginger
1kg raw Tropic Co Aussie Tiger Prawns peeled, tails intact
Vegetable oil for deep frying
150 g cornflour
2 tablespoons sea salt flakes, plus extra to serve
2 tablespoons togarashi, plus extra to serve


Step 1

Combine shaoxing wine and ginger in a bowl, add prawns and stand to marinate for 30 minutes. Drain prawns and pat dry with absorbent paper.

Step 2

Preheat oil in a wok to 190ºC. Place cornflour, sea salt and togarashi in a bowl and toss to combine.

Step 3

Dust prawns with salt and pepper mixture, shake off excess and deep-fry in batches, stirring occasionally, until light golden and crisp 2-3 minutes.

Step 4

Drain on absorbent paper and serve with extra salt and pepper mix.