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.