1kg medium-size prawns
2 cups of self-raising flour
1/2 cup of Hup Loong Frying Powder
1 tbsp of oil
1 beaten egg (small size)
1 1/2 tsp of salt
1 tsp of sugar
A dash of pepper
A dash of shaoxing wine
Iced Water (estimated around 2 cups of water)
- Deshell and leave the tail intact and deveined using a toothpick. Wash and drain dry in colander. Pat dry and Marinate prawns with a 1/2 tsp of salt, 1 tsp of sugar, a beaten egg and a dash of pepper and shaoxing wine. Marinate prawns for about 15minutes.
- Sieve self-raising flour and frying powder into a mixing bowl. Then slowly add iced water into flour mixture. Mix till flour and water comes together. Add 1 tsp salt and a dash of pepper. Mix well. Add 1 tbsp of oil and mix till it becomes a paste with no lumps. The consistency should be slightly thick and not watery.
- Heat oil in a pot. Oil is ready when tested with chopsticks and you can see bubbles floating upwards. Make sure you have sufficient oil to cover prawns. Coat marinated prawns with batter and gently lower into oil.
- Fry a few prawns at a time for easy control as prawns cooks very fast. Deep fry prawns once crust puffs up and golden brown. Before removing prawns, increase to high heat for few seconds. Drain oil from prawns and served hot.
- Another way is to double-fry prawns. Deep fry prawns till light brown and set aside. Increase to high heat and deep fry for the second time for few seconds to achieve the even colour and crispness.
When the batter gets watery, add more flour to thicken it.
Frying powder can be replaced by rice flour/ corn flour if it's not available.
Watch video at Singapore Home Cooks Cooking Channel