| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Cantonese | China, Seafood, Archived | 1 | Servings |
INGREDIENTS
| 1 | lb | Prawns |
| 1 | ts | Salt |
| 3/4 | c | Flour |
| 2 | ts | Baking powder |
| 1 | c | Cornstarch [Yep++1 cup… S.C.] |
| 1 | Egg | |
| 1 | tb | 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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