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15 medium to large prawns
1 stalk scallion
2 slices ginger, smashed
1 teaspoon rice wine, optional
½ teaspoon salt
1 teaspoon light soy sauce
5 cups vegetable oil for frying
Batter:
6 tablespoons self-raising flour
6 to 7 tablespoons water
1 tablespoon vegetable oil
½ teaspoon salt
Garnish:
½ cucumber, sliced
2 tomatoes, sliced
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Method:
Shell prawns but keep tails on.
De-vein, wash and pat dry. Mix scallion, ginger, rice wine, salt
and light soy sauce in a bowl. Pour over prawns and leave to
marinate for 10 to 15 minutes. To make batter, sift flour and
salt together. Add water, a little at a time to prevent lumps
forming. Stir in the vegetable oil and mix well. Heat 5
cups oil over high heat. When it is smoking hot, turn heat down
and get ready to fry the prawns. Hold each prawn by the tail and
dip into the batter, making sure it is well-coated. Slide prawns
into the hot oil and deep-fry for about 2 minutes until golden brown.
(You can fry 3 to 4 prawns at one go). Turn prawns over halfway
during cooking to fry the other side. Drain on paper towels or
in a sieve to remove excess oil. Garnish and serve immediately.
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