DEEP FRIED PRAWNS WITH BATTER (JOW HA)
From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking by Rhoda Yee.
Provided by lazyme
Categories Cantonese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Shell and devein prawns, leaving the tails on.
- 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 heat.
- 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.
- To cook frozen prawns from the freezer.
- Preheat oven to 350°F
- 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.
Nutrition Facts : Calories 2264, Fat 224, SaturatedFat 29.2, Cholesterol 189.4, Sodium 1427.2, Carbohydrate 48.8, Fiber 0.9, Sugar 0.1, Protein 19.5
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