1. Marinate the prawns: Add salt to the king prawns and mix well. Leave them to marinate for 10 minutes.
2. Prepare the batter: In a bowl, combine the potato starch, baking powder, water, and egg white. Slowly add the oil in batches while whisking continuously. Mix until the batter is thick, smooth, and yoghurt-like.
3. Coat the prawns: Hold each prawn by the tail and dip the meat completely into the batter, ensuring it is fully coated.
4. First fry: Heat the oil to 200°C. Hold the prawn by the tail and place the coated meat into the hot oil first. This helps the batter set and form its signature bubble shape. Once the prawn begins to float, gently release it.
5. Fry until golden: Avoid overcrowding the pan, as the prawns may stick together. Turn them occasionally and fry for about 2 minutes, or until golden and crisp. Remove and drain.
6. Double fry for extra crispiness: Bring the oil back to 200°C and fry the prawns again for around 20 seconds. This gives them an irresistibly light and crispy texture.
7. Make the orange glaze: Remove the frying oil from the wok. Add the sugar, orange juice, and rice vinegar. Bring the mixture to a boil, then stir in the cornstarch slurry. Cook until the glaze thickens and becomes glossy and bubbly.
8. Serve: Turn off the heat and drizzle the warm orange glaze over the crispy bubble prawns.

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