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| 19/3/2003 |
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Deep-fried Prawns Recipe by Amy Beh
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Ingredients
10–12 large prawns, shelled (leave tails intact)
Enough oil for deep-frying
Marinade:
1/4 tsp salt
1/4 tsp sugar
1/2 tsp sesame oil
1 egg white
1 tbsp corn flour
Batter:
150g plain flour
1 tbsp wheat flour (tang mein fun)
1/2 tbsp custard powder
1/2 tbsp baking powder
1/4 tsp salt
1/8 tsp pepper
200ml water
2 tbsp oil
Method
Make a slit at the back of the prawns and pat dry with kitchen paper towels. Marinate prawns in marinade for 10–15 minutes.
Combine all batter ingredients in a mixing bowl until smooth. (Sieve to remove any lumps if batter is not smooth enough.)
Dip prawns in the batter and deep-fry in hot oil until golden brown and crispy. Remove and drain from oil, then serve immediately with chilli sauce.
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