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Sunday, May 10, 2009

Deep-Fried Prawns or Shrimps

Global Cuisine > Chinese > Deep-Fried Prawns or Shrimps
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Serves 4

Ingredients :

3 tablespoons tomatos puree (paste)
2 tablespoons soy sauce
1 teaspoon Chili sauce
1 teaspoon sugar
700g large prawns or shrimps
1 egg, lightly beaten
3 tablespoons flour
2 teaspoons cornflour (cornstarch)
2 1/2cm fresh root ginger, peeled and finely chopped
1/2 teaspoon salt
75ml water
Sufficient vegetable oil for deep-fry

Method :

1. Combine the tomato puree (paste), soy sauce, chili sauce and sugar together. Then, pour into a sauceboat. Set aside.

2. Remove the shells form the prawns or shrimps, leaving the tails intact. Under cold running water, gently remove the black veins from the flesh, then drain on kitchen towels.

3. Put the beaten egg into a bowl and beat in the flour, cornflour (cornstarch), ginger, salt and water until the mixture forms a smooth batter.

4. Fill a large saucepan one-third full with oil and heat until it reaches 180°C (350°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 55 seconds.

5. Holding the prawns or shrimps by the tails, dip each one in the batter, then arrange them, a few at a time, in a deep-frying basket. Carefully lower the basket into the oil and fry for 2 to 3 minutes, or until they are golden brown. Remove from the oil and drain the prawns or shrimps on kitchen towels.

6. Transfer to a serving dish and ready for serve together with the sauce.

Global Cuisine > Chinese > Deep-Fried Prawns or Shrimps
44 of 177 < prev next >


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