- 24 Prawns or shrimp, jumbo size
- Oil to fry
To make the batter:
- 3 tbsp All-purpose flour
- 1 tbsp Corn starch
- 1 tsp Salt
- ¾ tsp Sugar
- 1/8 tsp Baking powder
- 1 Whole egg
- ½ tsp Pepper powder
- 1 tsp Chili sauce or 1/4 tsp chili powder-optional
- ¼ cup Water approx.
- Clean the jumbo prawns or shrimp with running water. (If you have whole prawns read the above post to learn how to de-shell and de-vein prawns and shrimp.)
- Pat them dry with kitchen tissue to remove the excess water.
- In a mixing bowl, take 3 tbsp of all-purpose flour and 1 tbsp of corn starch.
- Add in 1 tsp of salt and 3/4 tsp of sugar.
- Put a pinch of baking powder, 1 whole egg, 1/2 tsp of pepper powder and 1 tsp red chili sauce. You can replace chili sauce with 1/4 tsp of chili powder, or leave it out completely if desired.
- Next, pour a quarter cup of water and mix till no lumps. The batter should be thin and not thick. Adjust water accordingly.
- Heat oil in a deep fry pan to a medium-hot temperature. Hold the prawn in the tail, dip into the batter and drop in the medium hot oil.
- Add prawns one by one into the oil without crowding the space. Let them fry slowly for a min.
- Flip them halfway through and fry all the sides.
- Wait until the batter cooked and bulged to light brown color and remove the golden fried prawns from the oil. Repeat the same for the rest of the batches.
