Mum's Bubble Prawns (Deep-fried prawns)

Deep-frying prawns may sound simple, but to get the batter right is most important, as the batter ingredients determines the crunchiness of the fried prawns.  Each household has their own recipes which has been handed down from one generations to another. The flour used varies, such as plain flour, self-raising flour and some incorporate a bit of rice flour, baking powder, etc... etc...

I've tried this recipe from Victoria Bakes, which is named 'Mum's Bubble Prawns' and the outcome is great.  To all who love deep-fried prawns, here's the recipe to share.

Ingredients:

8 prawns (peeled with tail intact) 

Seasoning:

1/2 tsp grounded white pepper

1 tsp light soy sauce

1/2 tsp sesame oil

Batter:

4 tbsp self-raising flour (sifted)

1 1/2 tbsp rice flour (sifted)

1/4 tsp salt

Water

1/2 tbsp oil (add to the batter, blend well)

1 egg white (beaten slightly)

Methods:

1. Add the seasoning into the prawns, mix  and let it stand for at least 2 hours.
2. When ready for deep-frying, prepare the batter by adding self-raising flour, rice flour and salt into a bowl, add in water gradually and mix until you get a slightly thick batter.  Stir in oil and blend well.  Add in about a tbsp of slightly beaten egg white into the batter and stir to mix.  The consistency of the final batter, when scoop and let it drip down from a spoon should be able to leave a mark at the tip of the spoon before disappearing.
3. Add about 1 tbsp lightly beaten egg white (the leftover portion) to the prawns and toss to mix.
4. In a deep wok heat enough oil for deep-frying, dip the prawn into the batter and place it gently into the medium heated oil.  do not over-crowd the wok, and when one side has turn golden brown turn over.
5. Once the prawn is cooked turn to high heat for the final fry, which serves to remove additional oil from the prawns thus makes the prawn crunchier. 
6. Dish, drain on kitchen paper to rid off excess oil and repeat till all is done.
7. Serve hot!