This Thai Garlic Prawns recipe is one my Dad adapted from various sources in the hope of recreating a family favourite dish from the Jitlada Thai Restaurant in Luton.
Also known as Goong Gratiem, the Garlic Prawns are sweet, crunchy, and garlicky. This version isn’t quite the same but it is delicious nonetheless, and always inspires a feeding-frenzy in our household.
As this recipe involves deep frying in hot oil do take care with dropping the prawns into the oil. Slow and steady is the best approach to this recipe. Also, the ice cold sparkling water is a great tip for getting a crispy coating to your batter.
Thai Garlic Prawns
225ml Ice Cold Sparkling Water
100g Plain Flour
1 Medium Egg
Heat the oil to 180C/350F while preparing the batter mixture.
Combine flour, chilli flakes, salt and garlic puree in a bowl. Set aside.
Beat the egg in a bowl and add the iced water. The water needs to be as cold as possible, as this prevents the batter from absorbing too much oil, keeping it light and crispy.
Lightly mix the egg and water mixture into the flour mixture with a fork and beat gently. Don’t worry too much about lumps.
Dust prawns in a little flour, tap any excess flour off, and then dip in batter before place in hot oil. Careful not to fry too many at once as this will lower the temperature of the oil.
When the batter turns light brown, about 4 minutes or so. Using a slotted spoon remove from oil and place on the wok rack, or a wire rack while deep frying the rest of the prawns.
Serve immediately with the dipping sauce of your choice.
Unfortunately I forgot to take photos of the cooking process but hopefully the recipe is simple enough to follow and the photograph of the finished product is enough to get you salivating.