18 Medium prawns
1/2 tsp hua tio chew
1/2 tsp salt and pepper
1/2 tsp of sugar n cornflour
Ingredients B(Assorted minced vegetables)
1 long bean
2 Dried mushrooms (soaked and drained)
3 water chestnuts
1/2 red chilli
Koo chye (chives)
2 tbsp sweet corn kernels
Ingredients C (thick Flour batter)
100 ml ice water
a pinch of salt and chicken powder
200 g crispy flour
50 g rice flour
Shell the prawns and leave the tail intact. Devein the prawns, clean and drain them. Score the belly of the prawns to prevent them from curling during deep frying.
1) Add Ingredients A to the prawns and mix evenly. Set aside.
2) Mix Ingredients C thoroughly. Add B and flour, mix to form a flour batter.
3) Heat oil in the wok. Dip the prawn in the flour batter, remove it with a spoon. Deep fry the prawn for 4 mins or until golden brown, remove . Serve hot with spicy, sweet and sour sauce, ketchup or mayonnaise.