One year, in the small office I worked in, eight pregnant ladies, in different departments, were in various stages of mother-to-be.
I kept ‘bumping’ into them all day. I call it a ‘Starbucks Pregnancy’ – there’s one round every corner.
While one was giving birth, another would be throwing up and a third was on medical leave due to ‘discomfort’. I felt as if I had given birth, thrown up and received no comfort. Till today, after ‘going through’ all those pregnancies it was like I’d given birth to eight kids all at one go! whoosh... Pop! x 8
... and that’s the intro for today’s dish – ‘Prawn Fritters'! Some of you may know it as ‘Battered Prawns’ – which is prawns dipped in batter and deep-fried, not prawns that are whacked (as I first thought!).
It’s gonna be fun – they Puff up All of a Sudden! whoosh... Pop!
(Another deep-fried delight is Fried Wontons at my 'Krackle Krispy Ka-Runch!' post, which includes my two demo videos showing you how to fold the wrappers - yes, it's me!)
p/s: If you prefer fish instead of prawns, try my Sweet & Sour Fish at 'Something Sweet, Something Sour - that's Dinner... and Life!' post
20-30 large prawns
450 ml water (room temp)
Oil for deep-frying
300 g plain flour
75 g cornstarch
¾ tsp salt (see below*)
⅓ tsp white pepper
4 tsp baking powder
Remove the heads & shells of the prawns, leaving the tails intact. Devein.
Lightly sprinkle some salt on the prawns. Mix. Set aside.
Dry the tails well with paper towels (have someone help you do this while you prepare the batter).
Using a large wooden spoon, mix all the dry ingredients.
Stir in half of the water. Mix well. Pour the other half in and mix thoroughly.
Heat the oil in a wok or deep-fryer (see below**).
Place the batter & prawns nearer to the wok/ fryer. You will also need a ladle or large spoon.
Hold each prawn by the tail.
Dip the rest of it into the batter and use the ladle to scoop up extra batter with the prawn.
Gently pour the batter & prawn into the oil, tails last.
Fry till golden brown on both sides.
Drain on paper towels. Enjoy!
* Test the seasoning: Fry a bit of batter till golden brown. Let cool & eat it. Adjust seasoning to your taste.
** Test the oil temp: Drop a teaspoon of batter into the oil.
If it gently rises to the top and bubbles, it’s ready. If it sizzles & browns fast, it’s too hot.