2007.06.21

Golden Fried Prawns

A contribution from CY …

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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

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