Korean Fried Prawns

 Korean Fried Prawns

Time required 30 minutes

Ingredients:

• 1 kg of headless prawns
• 1 pinch of pepper
• 1 teaspoon of salt
• 1 pinch of monosodium glutamate
• 1 pinch of sugar fry oil
• For the porridge:
• 1 egg white
• 1/2 cup of potato starch
• 1 tablespoon of oil
• 1 tablespoon of vinegar

For the sauce:

• 1 tablespoon of soy sauce
• 1 tablespoon of vinegar
• 1 tablespoon chopped spring onion
• 1 tablespoon of minced ginger
• 1 teaspoon of sugar
• 1 teaspoon of sesame oil
• 1 teaspoon of hot red pepper in powder
• For the seasoning:
• 1 tablespoon of 5 spice
• 4 tablespoons of salt
• 2 teaspoons of monosodium glutamate

Procedure:

1. Cut the prawns along the back, free them from the innards, wash them, dry them, open them like a book, squeezing them lightly with the palm of the hand; season them with pepper, salt, glutamate and sugar and let them infuse.
2. Beat the egg white and mix it with starch, oil, vinegar and a little water if necessary to obtain a not too thick cream. Dip the prawns in this porridge.
3. In the wok, bring the frying oil to medium heat (about 160°C) and fry the prawns in it until golden brown.