Monday, 19 January 2009

Bubbly Batter Fried Prawns

From Y3K Recipes Issue no.16 - Jan/Feb 2004.
Copyright of Y Three K Publisher. All rights reserved.


20 medium-sized prawns (shelled, leave tails intact)

1 tbsp light soy sauce

Crispy Batter:
160g self-raising flour (sieved)
2 tsps double action baking powder
1/2 tsp salt
1/2 tsp chicken granules
220 ml water
4 tbsps oil

1. Mix well self-raising flour, double action baking powder, salt and chicken granules. Add in water gradually and then oil. Let it rest for 20 minutes.
2. Marinate prawns with marinade for 5 minutes. Blanch for a while, wipe it dry.
3. Put in sufficient oil, heat well. Dip no.(2) into no.(1), deep-fry it over medium heat till golden in colour. Serve with chilli sauce.


Yew Yen said...

I still have quite a bit of batter left after frying the prawns. Any advice on what other recipes it can be used for? If I store the remaining batter in the fridge, how long can it be kept?

Thanks a lot.

By the way, I think you've accidentally attached the "Golden Nuggets Crispy Squid Balls" photos to this page as well.

Y3K food & travel said...

You can add in some chopped vege, spring onion, minced meat, left over Nian Gao, yam slices, sweet potatoes ...

Not recommend to keep it more than one night.

Will remove the photos. Tq.