Mash ginger and garlic until it’s watery. Squeeze all the juice and add to prawns (no bits). Add salt and stock to the prawns and set aside. Prepare the batter mix and add to prawns when it smooth, no bits.
Prepare all the garnish ahead of cooking.
In a frying pan, add enough oil for deep frying. Test the oil with chopstick and make sure you see bubbles before adding the prawns. Make sure prawns are golden before moving them to a dish lined with kitchen towel.
Once all the prawns are cooked, transfer all the oil to a dish. Using the same pan, add spring onions and fry for 1 min before adding garlic and chilli mix. A pinch of salt to add flavour for the garnish. The mixture should look fairly dry and golden before adding all the prawns in. Toss to make sure all crispy garnish is mixed in thoroughly.
Serve straight away.
Serve this dish with something sour soupy dish or a salad.
Frozen prawns from Iceland were used for this recipe.