Golden Fried Prawns
Another interesting feature is the taste of the dish. The ones served at some Chinese eteries may seem like all crust and the inside flesh is just cooked but still very light pink and also a little on the bland side. However, try ordering some at a South Indian joint and you will be in for a surprise. The crust is minimal and the prawns are fried to right extent which turns them into that gorgeous orange shade without losing their juiciness. And most of it is served spicy just like the majority of Indians prefer it.
I usually take the middle path when it comes to this dish. A decent crust that has a good amount of crunch and a well seasoned flesh is what I prefer. So, try out my version and you won't regret it for sure -
Preparation Time - 15 mins
FOr the marination -
- 7 nos Tiger prawns/Pink prawns
- a pinch of ground pepper
- a few drops of soy sauce
- a few drops of vinegar
- a pinch of salt
For the crust -
- 1 tbsp all purpose flour
- 1 tsp corn flour
- 1 tbsp egg white
- 1 tsp oil
- 1/2 tsp water
- 1 garlic flake (grated)
- 1 green chili (grated)
- a pinch of baking powder
- a pinch of salt
Preparation - Wash the prawns. Remove the head and the shell while keeping the tail intact. Remove the black vein which runs along the outer side of the body. Make a light incision along the length and flatten out the flesh.
Add all the other ingredients mentioned under the marination process to the dressed prawns. Mix gently and keep aside for 15 mins.
Take all the ingredients mentioned for the crust into a mixing bowl. Whisk everything together to get a thick batter.
Cooking - Heat sufficient oil for deep frying in a wok.
Take each prawn. Dip it in the batter making sure to get an even coating. Place it the hot oil and cook for 2-3 mins on each side or till it is uniformly golden in color.
Remove from the wok and place on a paper towel to absorb excess oil.
Serve hot with tomato ketchup or even a mint chutney.