The Face that will rock the World

Modern Art Museum

Monday, June 9, 2008

Puffy Prawns


1kg of prawns, deveined, shelled, leaving tail behind
washed, drained, blot with kitchen paper, season with a little salt and pepper

1 cup all purpose flour
1/4 cup cornflour
2 tsp pepper
1/2 tsp baking powder
juice of 1/2 a lime
salt to taste
enuff water to make batter

Mix the above together to get a smooth batter. Heat enuff oil in wok. Holding prawns by the tail, dip into batter and drop into the hot oil. Adjust flame so batter is cooked inside n out and looks golden brown. Drain on wire rack,to avoid steam build up or risk getting a soggy result. Serve immdtly with fave sauce.

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