I wanted to achieve like those in the restaurant that is crispy and yet maintain that puffiness.
This time, I went for Victoria Bake's recipe.
Findings: The batter puffed beautifully. I like the texture as it is light and crispy.
What you need:
1kg prawns (remove shell and devein with tail intact)
2 tsp salt4 tsp sesame oil2 tsp white pepper
200g self raising flour30g rice flour1 tsp salt2 tbsp oil40g egg white (20g + 20g)
Method:
Season prawn with salt, sesame oil, 20g egg white and pepper and let it chill for 2 hours.
Mix self raising flour, rice flour, salt together.
Slowly add in water and mix to a thick batter.
Blend in the oil.
Slightly beat the egg white and add 20g to the batter. Mix well.
Heat oil and dip prawn into batter, deep fry immediately.
When it is golden, remove and drain.
Serve.
Note: You can see a detailed pictorial Vic's blog
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