Ingredients
Method
1.To make the sweet chilli syrup: In a small saucepan, combine ingredients and stir over medium heat for about 1-2 minutes, or until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, for about 5 minutes, or until sauce thickens slightly. Remove from heat; stand for 15 minutes, then discard lime leaves.
2.Meanwhile, shell and devein prawns, leaving tails intact.
3.In a small bowl, combine crumbs, pepper, seasoning and salt. Holding prawns by the tail, dip one at a time into egg white, then coat in crumb mixture.
4.Fill a large saucepan or deep-fryer one-third full with oil; heat to 180°C (160°C fan-forced), or until a cube of bread turns golden in 10 seconds. Deep-fry the prawns, in batches, for about 1 minute, or until cooked through and crisp. Drain on paper towel.
5.Sprinkle prawns with chilli and coriander leaves; serve with sweet chilli syrup for dipping.
The sauce can be made up to 2 days ahead; store, covered, in the fridge. Prawns can be crumbed 3 hours ahead; store, covered, in the fridge. Japanese breadcrumbs (panko) are available at selected supermarkets and Asian grocery stores.
Note
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