Ingredients

The following ingredients have 4 Servings
  • 500 grams medium-sized tiger prawns (shelled and deveined but tails-on)
  • ½ teaspoon salt
  • ¼ teaspoon white ground pepper
  • 1 tablespoon lemon (or calamansi juice)
  • 2-4 Tbsp Cornstarch (for dredging)
  • Oil (for deep frying)
  • Sweet Chili Sauce ( for dipping)
  • 1/4 cup ice cold water
  • 1 medium egg
  • ½ cup flour
  • ½ cup cornstarch
  • ½ teaspoon salt (- adjust to taste)
  • ¼ teaspoon white ground pepper
  • ½ teaspoon baking powder

Instruction

  • Season the shrimp with salt and lemon juice and let it marinate for at least 15 minutes.
  • Heat enough oil for deep frying, about 2-3 inches, in a small pot or deep pan/ saucepan over medium heat.
  • While oil is heating up, sift together the flour, cornstarch, and baking powder in a bowl. Add the salt and ground pepper and mix.
  • Add the egg and cold water and whisk into a smooth batter.
  • Take a prawn by the tail and dredge it in cornstarch covering both sides then dip it in the batter and then deep fry in the hot oil. Deep fry 3-4 pieces at a time turning them several times using a slotted spoon to achieve even cooking. Cook until golden brown.
  • Transfer cooked prawns to a paper towel or oil draining rack to remove excess oil.
  • Arrange on a serving dish and serve while hot and crispy with sweet chili sauce.