Ingredients
-
1
-
1
-
3/4
-
2
-
1
-
1
-
1
-
3/4
-
4
-
-
-
-
-
-
Directions
Deep Fried Prawns With Batter (Jow Ha), From The Chinese Village Cookbook A practical guide to Cantonese country cooking by Rhoda Yee , awesome recipes are always are floating around such as Prawns Keema Recipe , From The Chinese Village Cookbook A practical guide to Cantonese country cooking by Rhoda Yee
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Steps
|
1
Done
|
Shell and Devein Prawns, Leaving the Tails On. |
|
2
Done
|
Sprinkle With Salt and Mix Well. |
|
3
Done
|
Refrigerate For Two Hours. |
|
4
Done
|
Mix Flour, Baking Powder, Cornstarch, Eggs, Oil and Water to Make a Batter. |
|
5
Done
|
Cooking: |
|
6
Done
|
Heat Wok. |
|
7
Done
|
Add 4 Cups Oil and Heat. |
|
8
Done
|
Holding the Prawns by the Tails, Dip in Batter, Then Drop Into Hot Oil. |
|
9
Done
|
Fry Until Golden, Turning Once. |
|
10
Done
|
Drain. |
|
11
Done
|
Serve Hot. |
|
12
Done
|
Do-Ahead Notes: |
|
13
Done
|
Deep Fry, Cool and Freeze. |
|
14
Done
|
to Cook Frozen Prawns from the Freezer. |
|
15
Done
|
Preheat Oven to 350f |
