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!
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
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

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


  1. Dolly says:

    Nice recipes all….easy n tasty… thanks

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.