Deep-fried prawns in batter

Deep-fried prawns in batter

Tom chien bot

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From
South East Asian Food

Ingredients

Quantity Ingredient
3 egg yolks
3/4 cup self-raising flour
3/4 cup rice flour
pepper, to taste
salt, to taste
3/4 cup water
oil, for deep-frying
6 garlic cloves, smashed and finely chopped
500g raw jumbo prawns, shelled and deveined
sea salt, freshly ground white pepper and lime wedges
lettuce or watercress and tomato wedges

Method

  1. Using chopsticks or a whisk, beat the egg yolks well in a bowl. Sift the flours together with the pepper and salt. Add the flour and the water to the egg, spoon by spoon, mixing and beating in between to a smooth batter (you should end up with a batter the consistency of thick but still runny cream). Set aside for at least an hour.
  2. Heat a sufficient amount of oil for deep-frying in a wok until hot. Add the garlic to the batter and freshly aerate it by turning and lifting with the chopsticks or whisk, allowing it to fall about 15 cm back into the bowl. Now put one prawn into a dessertspoon and fill the spoon with batter. Lift over to the oil and push the contents of the spoon carefully into the oil with all the batter so that the batter surrounds the prawn and does not fall into strings. Cook only 3–4 prawns at a time, turning each prawn with chopsticks until it is light brown and cooked. Lift out and drain well. Each prawn should emerge embedded in lots of light batter.
  3. Make individual dip plates for each diner containing a mound of rough sea salt and one of freshly ground white pepper together with some wedges of lime. You can also have plates of Nuoc cham dipping sauce. Put a layer of lettuce or watercress on a plate, arrange prawns in the centre and decorate with tomato wedges around the edge.
  4. For a vegetarian version of this dish boiled quail’s eggs and bite-sized cauliflower pieces may be used instead of the prawns. Crisp up the cauliflower pieces by soaking them in salted water for a while, rinsing well and drying them.
Tags:
SBS
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