BATTER FRIED PRAWNS

It seems simple to coat any meat, fish, or vegetable in batter and deep fry it………BUT….. how often do you get a crispy, non oily result??? I am often asked how do i get my deep fried food non oily..well…over the years i have created my own formula through trial and error. I will be making a video on this soon but for those who want the recipe and want to try it out in their kitchens are most welcome to follow my simple recipe!
INGREDIENTS:
250 grams peeled prawns or shrimp ( i used prawns)
a few drops of light soya sauce
a few drops of ginger juice
a few drops of vodka (OPTIONAL)
a few drops of lemon juice
3 tablespoons of white flour
3 tablespoons of cornstarch
soda water(carbonated/sparkling) water as needed
oil to deep fry
METHOD:
marinate the prawns/shrimp in the salt, ginger juice, vodka, lemon juice over night or at least for 6 hours. Heat the oil and prepare your batter by mixing the white flour and the cornstarch. Season the flours with a tiny bit of salt and add the sparkling water and make a semi thick batter.Dip the prawns in this and deep fry in the hot oil till golden brown. To test if oil is hot add a bit of the batter, if it rises up immediately the oil is hot enough.
NITU DIDI TIP: you can leave the tails on in the prawns if you want and drain the prawns well after fried and then put onto kitchen towel to absorb the extra oil. I have a youtube video title fish tikki which shows how to deep fry.
Serve hot with slices on lemon

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This entry was posted in Floury Matter, Fusion, Made in China, Something's Fishy and tagged , , . Bookmark the permalink.

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