Chinese Deep Fried Batter Prawn
Chinese Deep Fried Batter Prawn is one of the most popular Chinese home cooking prawn dishes during festive seasons like Chinese New Year. Fresh extra-large or jumbo prawns are the hero and chief ingredient, coated with batter and then deep fried until crisp and crunchy.
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
- Rice bran oil (for pan frying)
- 30 extra-large raw prawns (shelled and deveined, tails intact)
- 50 g corn starch ((or potato starch) for dusting the prawns)
- 2 tbsp medium dry sherry
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 200 g gluten free self-raising flour
- 75 g corn starch ((or potato starch))
- 1 tsp salt
- 190 ml ice-cold water (from the fridge)
Instructions
- 1
Marinade the prawns with all the marinating ingredients, combine and mix well.
- 2
In a medium bowl, whisk and mix the gluten free self-raising flour, corn starch and salt together.
- 3
Make a well in the middle, add the ice-cold water gradually and whisk until you get a smooth batter. The water needs to be ice-cold from the refrigerator, when mixing the flour batter. Rest flour batter for 30 minutes for it to thicken.
- 4
Preheat up a wok half filled with rice bran oil to 180C or 350F.
- 5
Holding the tail of the prawn, dust the marinated prawn well with some corn starch.
- 6
Then dip and coat the prawns with the flour batter. Do not coat the tails.
- 7
Deep fry the prawns for 5 minutes or until prawns are lightly golden brown, on medium low heat. Turning regularly. Deep fry in 3 batches.
- 8
Serve with some sweet chilli sauce.
- 9
Store in the refrigerator in an air-tight container.
- 10
Reheat in the oven at 160C or 320F for 10 to 15 minutes. These prawns stay as crispy as freshly deep fried even after refrigeration.