How to make Golden Fried Jumbo Prawns - Crisp and golden - batter fried jumbo prawns.
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Jumbo Prawns (जम्बो प्रॉन्स), Cornstarch
Cuisine : Chinese
Course : Snacks and Starters
Golden Fried Jumbo Prawns Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
For more recipes related to Golden Fried Jumbo Prawns checkout Butter Garlic Pepper Prawns, Curry Leaf Prawns, Prawns Dakshin Style. You can also find more Snacks and Starters recipes like Bread Corn Khees, Masala Oat Muffins With Tangy Mayo Dip, Stuffed Chicken Breasts In Tomato Capsicum Sauce, One-Way French Toast.
Prep Time : 3.30-4 hour
Cook time : 11-15 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Golden Fried Jumbo Prawns Recipe
Jumbo Prawns 12-16
Cornstarch 1 1/2 teaspoons
Oyster sauce (optional) 2 tablespoons
Lemon juice 1 tablespoon
Soy sauce 1 teaspoon
Soy sauce 1/2 teaspoon
MSG 1/4 teaspoon
Salt to taste
Refined flour (maida) 3/4 cups
Cornflour/ corn starch 1/2 cup
Baking powder 1/4 teaspoon
Oil to deep fry
Method
Step 1
Wash, remove shell and de-vein prawns retaining the tip of the tail. Pat dry prawns thoroughly with an absorbent paper. Mix garlic paste, oyster sauce, lemon juice, soy sauce, white pepper powder, MSG and salt.
Step 2
Apply this mixture liberally on the prawns and leave aside to marinate for two hours, preferably in a refrigerator. Mix refined flour, cornflour, baking powder, three-fourth cup of oil, salt and three-fourth cup of water.
Step 3
Whisk thoroughly to make a batter of pouring consistency and set aside for twenty minutes. Heat sufficient oil in a wok, dip marinated prawns in the batter by holding the tail and deep-fry on medium heat, turning frequently, for two to three minutes or until crisp and golden brown in colour.
Step 4
Drain on absorbent paper and serve hot with a sauce of your choice.
