Recipe and words by Klara Risberg
These crispy, spicy little rascals are truly addictive but very simple to make. Make sure you buy responsibly caught prawns. They are a fantastic to eat straight out of the bowl but makes a good sharing dish too
300 g prawns
Cornflour to cover the prawns
500ml neutral oil like sunflower or rapeseed oil
2 tbsp gochujang
4 tbsp mayonnaise
1 tbsp rice wine vinegar
1 tbsp maple syrup
1 tbsp finely chopped chives
Dry pat your prawns and cover with cornflower in a bowl. Heat up the oil in a larger pan to 180 degrees. Whilst the oil is heating up, mix all the ingredients for the sauce except the chives in a bowl big enough to toss the prawns in after frying.
When the oil is hot drop in half of the prawns and fry until crispy, about 3-5minutes depending on the size of your prawns. It’s much better to deep fry in batches to avoid the oil from cooling down.
When all prawns are fried toss and cover them in the gochujang sauce, transfer to a serving dish and sprinkle the chives on top.