Golden Fried Prawns
A contribution from CY …
Ingredients
- 16 medium-sized prawns
- 70g of KOGI Tempura Mix
- 7-8 tbsp of water
- 2 tbsp of XO
- A pinch of pepper
- A teaspoon of sugar
Method
- Marinate the prawns with 2 tbsp of XO liquor, a pinch of pepper and a teaspoon of sugar at least an hour before frying.
- Add 7-8 tbsp of water to the 70g of KOGI Tempura Mix and stir gradually until the flour becomes sticky.
- Heat wok up with sufficient amount of oil for deep-frying the prawns.
- Dip each prawn in the Tempura Mix and make sure it’s fully-coated before putting it gently into the wok.
- Deep-fry the prawns till golden brown (on both sides).
- Drain off excess oil – you might light to use a plate lined with kitchen towels to soak up excess oil from the chicken pieces.
- Serve hot with dipping (ketchup, chilli, or mayonnaise).
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