This makes all the reason to wanting to cook this from home. After the prawns are de-shelled and de-veined, make as many as 7 to 8 horizontal slits at the bottom of the prawns as shown. From start to finish, it’s all super simple, yet so, so delicious! This probably makes less economical sense for anyone wanting to sell this cuisine anymore. Your email address will not be published. If you purchase the rice flour, your batter may look smoother than mine. After all, other than home made, I guess it’s quite rare we can even find this from restaurants nowadays. Clean prawns. Enjoy !! Welcome to my blog ! In the meantime, enjoy browsing through ! Perhaps we can find the Japanese prawn tempura more often that these Chinese style of prawn fritters sold commercially. Change ), You are commenting using your Google account. Put the bowl of batter into fridge for cooling approximately 30-40 min. Even though I do love my oven and air fryer a lot, but I do feel that there are certain kinds of foods, especially in Chinese cooking, would render possible only with deep frying. For the Wet Batter (to combine all together and stir well into a smooth thick batter): The purpose of making the horizontal slits at the bottom of the prawns in the first step is to prevent the prawns from curling up and allowing it to stay straight during deep frying. Heat up the oil. Add water, stir well, the batter may look very thick now, but not smooth. Required fields are marked *. The prawns will sink to the bottom when you first put them in, however, they will float in no time. This enable the prawns to adhere to the batter, and avoiding the possibility of oil splashing out during deep fry. https://mykitchen101en.com/scallion-prawn-fritters-crispy-version-recipe ( Log Out / Nov 1, 2018 - Ingredients: 1kg medium-size prawns 2 cups of self-raising flour 1/2 cup of Hup Loong Cook's Frying Powder 1 tbsp of oil 1 beaten egg (small size) 1 1/2 tsp ... More information Pong Pong Prawn Fritters - YouTube The huge amount of work in getting the prawns done up for the deep frying is perhaps more laborious than the cooking itself. Hope you will like them too and enjoy ur stay here ! I like to dip them in some garlic concoction which I make by stirring some pressed garlic, water and oil together. Change ), You are commenting using your Twitter account. PONG TAUHU SOUP; INGREDIENTS • 200g small prawns • 6 cloves of garlic, finely chopped • 1 tbs brown soya bean paste (tau cheow) • 1 cup of shredded winter bamboo shoots (from a packet) These Deep Fried Prawns are juicy on the inside and super crispy on the outside. You will be able to deep fry well so long the heat control is appropriate. Your email address will not be published. But set aside the preparation of the prawns, the rest of it are pretty straight forward and forthcoming. Marinate the prawns with pink salt and white pepper for 15 min. Coat the prawns with the corn flour, shake off the excess flour and dip into the wet batter. I mill my rice flour from grains hence the flour is less refined compared to rice flour from shelves. Batter should coat the back of the spoon and has the consistency of thick double cream. It serve as a very tempting and appealing appetiser where you could just munch on it by itself without any constraints or extras. Coat one prawn at a time. And this Big Prawn Fritters seriously happen to be one of them. ( Log Out / Retrieve the batter from fridge, whisk well before use. Mum's prawn fritters are the best. Similar to the Fish N Chips recipe here, it involves a coating of flour and wet batter before dipping into the hot oil, to achieve that very crunchy and golden brown exterior. ( Log Out / Season the prawns with the marinade ingredients and set aside for at least 30 minutes in the fridge. Grab some huge fresh prawns from PurelyFresh online today to prepare this all time home favourite today !! Deep fry until golden brown, serve hot. ( Log Out / If you observe tiny bubbles gather around the chopsticks, the oil is hot enough for deep fry now. 中文食谱，请点击这里。 English recipe – Please scroll down This is a crowd-pleaser, pong pong prawn fritters is a classic Chinese deep fry dish that taste as good as ebi tempura if not better. Change ), You are commenting using your Facebook account. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Heat up a pot of cooking oil, use wooden chopsticks to test the doneness. Add oil, stir well, the batter may look smoother now, and you will be able to drag it up for a while. Season prawns with seasoning and leave aside for 30 minutes. This blog is a collection of foods and stuffs that we have enjoyed so far. Keep in fridge for 30 minutes 10 mins before using remove from fridge. I am Joyce from Sunny Singapore. And you can literally hear that crackling sound as you put your teeth into these prawns fritters when they are still piping hot. Step 9 – If your deep fry pot is large, you may deep fry a few prawns at a time. Rest batter for 5 -10 minutes. ©2020 | ALL RIGHTS RESERVED | EAT WHAT TONIGHT, Old School Butter & Sugar Pull Apart Bread 牛油砂糖面包, Mrs NgSK's Traditional Butter Cake 传统牛油蛋糕, Traditional Homemade Egg Sponge Cake 传统鸡蛋糕, Feast Like a King @ The King Louis Grill & Bar, Supreme Soy Sauce Fried Noodles with Shrimps, Steamed Mackerel Fish with Salted Soy Beans, 500g fresh big prawns, de-shelled and de-veined but with tail intact, 120g self raising flour, sifted (if you do not have self raising flour, you can use 120g plain flour + 1½ tsp baking powder + ¼ tsp salt).
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