Crispy Thai Chilli King Prawn

BOUT ALEX
Alex was Born in 1958 and bred in small village in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for over a decade now.
Most of what he's learnt is just by watching the chefs.I've had no formal training but worked as chef in an Indian takeaway for many years also as a delivery driver but after constantly annoying the chef he let me cook a few things and eventually progressed to a chef.I only drive for them in the Chinese unfortunately but still learn loads.
Cooked this quite a few times guys now and has to be one of my favourites,sweet hot and spicy
Recipe
12 fresh King Prawns
Season with 1/2 tsp salt
2 heaped tsp potato starch or cornflour
Combine everything until you have a creamy consistency
Shallow fry in vegetable oil Temp 160
Cook for 2 minutes then remove
Before serving cook for a second time on a high heat to crisp them up
Veg
Onion
Green pepper
1 red chilli
1 heaped tsp diced garlic
.
Sauce
2 tsp Lee Kum Kee garlic chilli sauce
3 tbls Thai sweet chilli sauce
3 tbls brown sugar
4 tbls tomato ketchup
1 tbls cider vinegar
1 tsp light soy sauce
120 ml water
1 tsp cornflour
Combine and set aside
Method
Add some vegetable oil to the wok and stir fry all your veg on a high heat for 1 minute
Now add the pre made sauce
When it starts to thicken add the crispy King prawns and fully coat in the sauce.Serve
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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways
as a delivery driver for the past few years or so.
Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma.
Even without an industrial heat source you can still create some amazing food.
The most important part is using the correct condiments
My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
Chinese ladle..amzn.to/3ByCX5w
London carbon steel wok.amzn.to/38AdAUm
Chinese Chefs Knife (cleaver ).amzn.to/3yEYaJo
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Shaoxing wine..amzn.to/2Vb3IgQ
Lee Kum Kee dark soya sauce..amzn.to/3tnwHeh
Lee kum kee light soya sauce..amzn.to/38BG2Wg
Lee Kum kee Panda oyster sauce..amzn.to/3zBlHfr
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Dehydrated Garlic..amzn.to/3kO4NE8
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#viral #crispythaichillikingprawn

[@francesmunro9666]

Another belter Alex love prawns. Thank you x👍👍🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@ukchinesetakeawayrecipesbyalex]

Thanks again Frances ❤️💕

[@tintexpert5423]

Looks amazing, well done, will definitely try myself

[@ukchinesetakeawayrecipesbyalex]

Cheers mate I appreciate that ❤️

[@843thebear]

Made this tonight, tasted amazing, thanks Alex

[@ukchinesetakeawayrecipesbyalex]

That’s brilliant mate I’m well pleased about that, 😊

[@julianmuttock8570]

Just made it Alex, cracking dish my friend 👌🏻

[@ukchinesetakeawayrecipesbyalex]

Awe brilliant Julian I’m well pleased about that , thanks pal 👍

[@kajak012]

well done great work

[@ukchinesetakeawayrecipesbyalex]

Awe cheers mate I appreciate that 💕

[@woodstock6046]

Top notch Alec. I’ve tried loads of your recipes. Yum.

[@ukchinesetakeawayrecipesbyalex]

That’s brilliant mate I’m well pleased about that 😊

[@steve37uk]

As always made me so hungry lol

[@ukchinesetakeawayrecipesbyalex]

Thanks Steve I appreciate that 😊

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Nice one Alex. Best, Rik

[@ukchinesetakeawayrecipesbyalex]

Awe cheers Rik 👍

[@markbaxter9430]

Looks lovely, glad to see you back 👍

[@ukchinesetakeawayrecipesbyalex]

Cheers Mark, it’s good to be back, I’m never far away 👍

[@bazilbrush7559]

Welcome back pal, hope you’ve been enjoying the weather. Looks delicious as always Alex 👌

[@ukchinesetakeawayrecipesbyalex]

Thanks mate I appreciate that ❤️

[@colinmckinlay5479]

Quality again mate recipe for the rice would be great

[@ukchinesetakeawayrecipesbyalex]

Thanks Colin I appreciate that. I always use Jasmine rice, it’s normally sticky in texture and best used next day to help loosen the grains a bit. Takeaways all use it . All that was in the rice was a variety of finely diced veg , mainly mixed peppers and spring onion. All it does is give the rice a bit of colour and a bit of extra taste. My wife said she loved the rice but really wasn’t anything special but she liked it anyway, cheers Colin

[@Ian-xl2xf]

Nice mate you no I like my prawns lol.

[@ukchinesetakeawayrecipesbyalex]

Thanks Ian nice to hear from you, seemed to have lost you on Facebook for some reason, Cheers mate 👍

[@colinleeshearts735]

great to see you back alex another cracker great work

[@ukchinesetakeawayrecipesbyalex]

Cheers Colin, been really busy with other stuff recently but back up and running again 👍