Thai cuisine · Fish & Seafood

Goong Chup Pang Tod

Tail-on prawns dipped in ice-cold rice flour batter and deep-fried in hot oil into a shattering shell.

Ingredients · for 4 servings

• 16 large prawns
• 150 g rice flour
• 50 g cornstarch
• 1 tsp baking powder
• 250 ml ice water
• 1 tsp salt
• 1 tsp white pepper
• 100 g panko breadcrumbs
• 800 ml frying oil
• 6 tbsp sweet chili sauce
• 1 lime

Instructions

1. Peel the prawns except for the tail segment, devein, and make three small cuts along the belly so they don't curl while frying.
2. Pat the prawns dry, season with salt and white pepper, and chill until ready to fry.
3. Mix rice flour, cornstarch, and baking powder, and only just before frying whisk in the ice water into a thin batter – small lumps may remain.
4. Heat the frying oil to 180 °C; a drop of batter must instantly rise to the surface and sizzle.
5. Dip the prawns by the tail into the batter, roll in the panko, and deep-fry in batches for 2–3 min. until the shell is pale golden and audibly crisp.
6. Drain on a rack and serve immediately with sweet chili sauce and lime wedges while the coating still crackles.