Thai-Style Fish and Chips

  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium
8 large raw king prawns

For the Marinade

2 tbsp tamarind paste
1/2 tsp shrimp paste
3 tbsp palm sugar
1 tbsp fish sauce
1 tsp chilli flakes
1 tsp hot chilli powder

For the Batter

50g cornflour, plus extra 50g for dusting the prawns
50g self-raising flour
Pinch of salt
125ml sparkling water
150g uncooked prawn crackers, crushed

For the Chips

1 large potato
6 lime leaves, shredded

For the Mint and Basil Mayonnaise

6 tbsp mayonnaise
3 tbsp crème fraiche
Zest and juice of 1 lime
1 tbsp fish sauce
1 tsp palm sugar, grated
Small handful of mint and holy basil, finely chopped
2 spring onions, finely chopped

1. Peel off the middle part of the prawn shell leaving the head and tail on and remove the digestive track.

2. Put all the ingredients for the marinade in the bowl. Add the prawns and mix well to coat the prawns. Set aside until ready to cook.

3. Mix 50g cornflour, self raising flour, salt and water into a batter.

4. Put the remaining 50g cornflour and crushed prawn crackers onto two separate plates.

5. Heat the oil in a wok or a deep fat fryer to 170°C.

6. First dip each prawn separately in the cornflour, followed by the batter and then the crushed prawn crackers. Carefully place into the fryer, cooking the prawns for 2-3 minutes until the prawn crackers puff up and are nice and crispy.

For the Chips:

1. Julienne one large potato and soak in cold water.

2. Heat a wok or fryer to 140°C. Put the chips into the oil and cook for 2-3 minutes. This can be done well in advance.

3. Remove and allow to cool on kitchen paper.

4. When you're ready to serve, reheat the oil to 180°C and put the chips into the fryer and fry until crispy.

For the Mint and Basil Mayonnaise:

Combine all the ingredients into a bowl and mix well. Serve with the prawns and chips.

Thai Style Fish and Chips

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