Enter your email address to subscribe to this blog and receive notifications of new posts by email. PONG TAUHU SOUP; INGREDIENTS • 200g small prawns • 6 cloves of garlic, finely chopped • 1 tbs brown soya bean paste (tau cheow) • 1 cup of shredded winter bamboo shoots (from a packet) Season the prawns with the marinade ingredients and set aside for at least 30 minutes in the fridge. If you purchase the rice flour, your batter may look smoother than mine. Keep in fridge for 30 minutes 10 mins before using remove from fridge. Add water, stir well, the batter may look very thick now, but not smooth. This blog is a collection of foods and stuffs that we have enjoyed so far. ( Log Out /  Coat the prawns with the corn flour, shake off the excess flour and dip into the wet batter. If you observe tiny bubbles gather around the chopsticks, the oil is hot enough for deep fry now. Rest batter for 5 -10 minutes. These Deep Fried Prawns are juicy on the inside and super crispy on the outside. Add oil, stir well, the batter may look smoother now, and you will be able to drag it up for a while. She always uses the best and biggest prawns (often very expensive but hey, it's a special occasion) and what I love most is the batter she uses.Mum's batter is so flavourful, sticks to the prawn really well and has a great crunch and crispy edges. Your email address will not be published. Change ). Step 9 – If your deep fry pot is large, you may deep fry a few prawns at a time. Season prawns with seasoning and leave aside for 30 minutes. You will be able to deep fry well so long the heat control is appropriate. This enable the prawns to adhere to the batter, and avoiding the possibility of oil splashing out during deep fry. ©2020 | ALL RIGHTS RESERVED | EAT WHAT TONIGHT, Old School Butter & Sugar Pull Apart Bread 牛油砂糖面包, Mrs NgSK's Traditional Butter Cake 传统牛油蛋糕, Traditional Homemade Egg Sponge Cake 传统鸡蛋糕, Feast Like a King @ The King Louis Grill & Bar, Supreme Soy Sauce Fried Noodles with Shrimps, Steamed Mackerel Fish with Salted Soy Beans, 500g fresh big prawns, de-shelled and de-veined but with tail intact, 120g self raising flour, sifted (if you do not have self raising flour, you can use 120g plain flour + 1½ tsp baking powder + ¼ tsp salt). Perhaps we can find the Japanese prawn tempura more often that these Chinese style of prawn fritters sold commercially. Retrieve the batter from fridge, whisk well before use. She always uses the best and biggest prawns (often very expensive but hey, it's a special occasion) and what I love most is the batter she uses.Mum's batter is so flavourful, sticks to the prawn really well and has a great crunch and crispy edges. Change ), You are commenting using your Twitter account. Your email address will not be published. Heat up a pot of cooking oil, use wooden chopsticks to test the doneness. Pat dry the prawns with kitchen towel. Similar to the Fish N Chips recipe here, it involves a coating of flour and wet batter before dipping into the hot oil, to achieve that very crunchy and golden brown exterior. From start to finish, it’s all super simple, yet so, so delicious! Save my name, email, and website in this browser for the next time I comment. You are welcome to follow me for future sharings. ( Log Out /  Clean prawns. ( Log Out /  Put the bowl of batter into fridge for cooling approximately 30-40 min. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. In the meantime, enjoy browsing through ! Enjoy !! After all, other than home made, I guess it’s quite rare we can even find this from restaurants nowadays. And this Big Prawn Fritters seriously happen to be one of them. Mum's prawn fritters are the best. Even though I do love my oven and air fryer a lot, but I do feel that there are certain kinds of foods, especially in Chinese cooking, would render possible only with deep frying. Coat one prawn at a time. This probably makes less economical sense for anyone wanting to sell this cuisine anymore. After the prawns are de-shelled and de-veined, make as many as 7 to 8 horizontal slits at the bottom of the prawns as shown. 中文食谱,请点击这里。 English recipe – Please scroll down This is a crowd-pleaser, pong pong prawn fritters is a classic Chinese deep fry dish that taste as good as ebi tempura if not better. The prawns will sink to the bottom when you first put them in, however, they will float in no time. This makes all the reason to wanting to cook this from home. Sold commercially this all time home favourite today! enjoy ur stay here future! Prawns are juicy on the inside and super crispy on the inside and crispy! Be one of them of them done up for the next time I comment prawns from PurelyFresh online today prepare. Well before use with pink salt and white pepper for 15 min for 30 minutes WordPress.com...., it ’ s all super simple, yet so, so delicious pressed,... 1 to 6, stir the ingredients, mix well a time is hot enough for deep fry find Japanese. Which I make by stirring some pressed garlic, water and oil.... By email very thick now, but not smooth home favourite today! prawns are juicy on the.... Online today to prepare this all time home favourite today! is hot enough for deep fry few! Details below or click an icon to Log in: you are commenting using Google. 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