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Crispy Prawn Fritters

Ingredients:

600g big prawns

1500ml oil for deep frying

Seasoning:

1 tsp salt

1/2 tsp sugar

1 tsp sesame oil

Dash of pepper

1 tbsp cornflour

1/2 tbsp egg white

1/2 tbsp oil

Batter:

1 rice bowl plain flour (113g)

6 tbsp glutinuous rice flour

2 tsp baking powder

2 tsp salt

1 tsp sugar

dash of pepper

2 tbsp oil

about 150ml water

Method:

1.  Shell prawns, leaving each with the tail portion.  Cut them from the back, remove intestines and wash well.  Pat dry.

2.  Season prawns with seasoning and leave aside for 30 minutes.

3.  Put batter ingredients into a bowl and mix well.  Add in water slowly and stir gently until a smooth batter is formed. Lastly add in the 2 tbsp oil and stir thoroughly.  Keep in fridge for 4 hours.  Half an hour before using remove from fridge.

4.  Heat up the 5 rice bowls of oil.  Held prawn by the tail and dip into batter to coat prawn, deep-fry until golden brown. The frying time is about 3 minutes.  Dish up and drain well.

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January 26th, 2007 Posted by rose | Seafood | 7 comments

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7 Comments »

  1. Hi Rose

    I’ve been searching for the kueh pastry used for making chinese chives kueh (Gu Cai Kueh) and chinese turnip kueh (bang kuang kueh) and I wonder if you have the recipes please?

    Thank you
    Hiang

    Comment by | February 22, 2007

  2. I’m compiling them, watch out for the posting next week.
    Thanks
    Rose

    Comment by | February 22, 2007

  3. Hi Rose,

    Happen to stumble on your blog while looking for chocolate walnut cake recipe. A casual friend brought hers and it was superbly light but she seemed vague to reveal her secret. Thanks for your generous sharing. BTW how do you skinned walnuts? The Diamond brand from USA is kinda pricey and those from China comes with skin on.

    God bless you with continuing good health and thanks for sharing so freely your wealth of cooking experience, tips and recipes.

    Comment by | February 25, 2007

  4. Hi Cindy,
    I’ve never tried skinning walnuts. I normally take them raw or use them for baking with their skins on. Maybe, you try toasting them.
    I will try to post more recipes whenever I can. Due to my leg problem, I can’t sit for long at my desk. Do keep me in prayers.
    Thanks and god bless.
    Rose

    Comment by | February 25, 2007

  5. Hi Rose

    Thanks for sharing your recipes with everyone. You are indeed a blessing to many ladies.

    May the Lord bless you with good health and strength.

    Wendy Ng
    from Perth

    Comment by | February 26, 2007

  6. Thanks Wendy,
    The Lord is good and may you be a blessing to many others too. Hope you will enjoy trying out the recipes.
    Blessings!
    Rose

    Comment by | February 26, 2007

  7. Rose,

    I have tried few recipes of Prawn fritter but they alway turn soggy after the prawn fritter cool off, what is the secret of it to turn out and stay crispy for hours. Is it the technique of frying (oil ? temperature ?)or some specfic ingredient to be added ? I have not tried your recipe yet but want to ask you for the secret first.

    Comment by PH | September 3, 2007

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