DEEP FRIED PRAWNS WITH BATTER (JOW HA)
"Use cocktail sauce, chili sauce or sweet and sour sauce for dipping. One cup prepared biscuit mix may be substituted for the flour and baking powder."
1 lb prawns
1 tsp salt
FOR THE BATTER:
1 cup cornstarch
3/4 cup flour
2 tsp baking powder
1 egg, beaten
1 tbsp oil
3/4 cup water
4 cups oil (for frying)
Shell and devein prawns, leaving the tails on. Devein and clean. Sprinkle with salt and mix well. Refrigerate for two hours.
WHEN READY TO COOK:
Mix cornstarch, flour, baking powder, egg, oil and water to make a batter.
TO COOK:
Heat wok. Add 4 cups oil and reheat. Holding the prawns by the tails, dip in batter, then drop into hot oil. Fry until golden, turning once. Drain. Serve hot.
TO FREEZE:
Deep fry, cool and freeze. To serve, preheat oven to 350 degrees F. Place frozen prawns in single layer on cookie sheet and heat for 12 to 15 minutes.
Makes 4 servings
Source: The Chinese Village Cookbook by Rhoda Yee
"Use cocktail sauce, chili sauce or sweet and sour sauce for dipping. One cup prepared biscuit mix may be substituted for the flour and baking powder."
1 lb prawns
1 tsp salt
FOR THE BATTER:
1 cup cornstarch
3/4 cup flour
2 tsp baking powder
1 egg, beaten
1 tbsp oil
3/4 cup water
4 cups oil (for frying)
Shell and devein prawns, leaving the tails on. Devein and clean. Sprinkle with salt and mix well. Refrigerate for two hours.
WHEN READY TO COOK:
Mix cornstarch, flour, baking powder, egg, oil and water to make a batter.
TO COOK:
Heat wok. Add 4 cups oil and reheat. Holding the prawns by the tails, dip in batter, then drop into hot oil. Fry until golden, turning once. Drain. Serve hot.
TO FREEZE:
Deep fry, cool and freeze. To serve, preheat oven to 350 degrees F. Place frozen prawns in single layer on cookie sheet and heat for 12 to 15 minutes.
Makes 4 servings
Source: The Chinese Village Cookbook by Rhoda Yee
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