Рет қаралды 45,306
Super crispy Chinese prawn fritters! These crispy Chinese fried prawns are also known as Phoenix tail prawns or pong pong prawns. These prawns are super crispy with a savoury puffy batter and extremely delicious! You can serve them as they are or drizzled with mayonnaise. Children will love it.
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Servings: 4 | Preparation time: 40 minutes
Ingredients:
• 12 large prawns, rinsed
• Knife Premium Cooking Oil
Marinade:
• ½ tsp salt
• 1 tsp sugar
• 1 dash pepper
• 1 tsp shao xing wine
Batter:
• 1 cup self-raising flour
• 2 tbsp rice flour
• 2 tbsp corn flour
• 1 tsp baking soda
• 2 tsp chicken stock powder
• ½ tsp pepper
• ½ tsp salt
• 250ml ice water, add more if required.
• 1 tbsp Knife Premium Cooking Oil
Cooking steps:
1. De-shell and de-vein the prawns. Add the marinade ingredients to prawns and mix well. Set aside for 20 mins.
2. Prepare the batter by mixing the self-raising flour, rice flour, corn flour, baking soda, chicken stock powder, pepper, and salt together in a bowl.
3. Gradually add and mix in the cold water, a little at a time until smooth with no lumps. Add in the oil and mix until it has reached the ribbon stage.
o TIP: If the batter is too thick, add in 1 tbsp of water at a time. If the batter is too thin, add in 1 tbsp of self-raising flour at a time.
4. Heat up the Knife Premium Cooking Oil on medium-high heat. Place the batter in the chiller while heating up the oil.
o TIP: The cold batter will make the batter crispier.
5. Dry the tails of the prawns before dredging in a circular motion in the batter. Immediately put to fry until golden brown. Drain and cool on a wire rack.
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