| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Chinese2 | 1 | Servings |
INGREDIENTS
| 1 | lb | Prawns |
| 1 | t | Salt |
| 3/4 | c | Flour |
| 2 | t | Baking powder |
| 1 | c | Cornstarch [Yep++1 cup… |
| S.C.] | ||
| 1 | Egg | |
| 1 | T | Oil |
| 3/4 | c | Water |
| 4 | c | Oil |
INSTRUCTIONS
Shell and devein prawns, leaving the tails on. Devein and clean. Sprinkle with salt and mix well. Refrigerate for two hours. Mix flour, baking powder, cornstarch, eggs, oil and water to make a batter. COOKING: 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. Do-ahead notes: Deep fry, cool and freeze. Preheat oven to 350F. Place frozen prawns in single layer on cookie sheet and heat for 12 to 15 minutes. Comments: 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. Yield: 4 servings. From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975. Posted by Stephen Ceideberg; April 28 1991. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 8250
Calories From Fat: 7883
Total Fat: 891.7g
Cholesterol: 186mg
Sodium: 3378.9mg
Potassium: 173.4mg
Carbohydrates: 74.4g
Fiber: 2.5g
Sugar: <1g
Protein: 16g