Ingredients
300g large prawns
85g plain flour
3 tbsp cornflour
1 tsp baking powder
150-175ml water (add slowly)
1 tsp salt
1 tbsp vegetable oil
vegetable oil for deep frying
Wing Yip Sweet Chilli Sauce
Cooking Method
Step 1
If the prawns have shells on, remove the shells but leave the tails intact. Devein and butterfly all the prawns.
Step 2
Wash and pat them dry with kitchen paper.
Step 3
Sift the flour, cornflour and baking powder together.
Step 4
Add the water and mix to make up a smooth, thick batter. It should be thicker than pancake batter.
Step 5
Then add the salt and oil and leave the batter to stand for approximately half an hour.
Step 6
Heat the oil in a wok or deep fat fryer. The oil should be hot enough to brown a cube of bread in 30 seconds when dropped into it.
Step 7
Holding the prawns by the tail, dip the whole prawn in the batter to coat it.
Step 8
Drop the prawn gently into the hot oil.
Step 9
Cook the prawns in batches in this way until all the prawns are cooked.
Step 10
Drain well on kitchen paper and serve immediately with Wing Yip Sweet Chilli Sauce.
