Deep-fried prawns

Ingredients:
12 medium-size prawns
1/4 tsp chicken stock granules
1/4 tsp grounded pepper
Enough oil for deep-frying

Batter:
3/4 cup plain flour
1/2 tbsp baking powder
Dash of salt and pepper
1 tsp cooking oil
Water

Methods:

1. Peel prawns but with tails intact, deveined and season with grounded pepper and chicken stock granules for half hour.
2. Mix the dry batter ingredients together with water slowly, then add oil, stir till well combined, ensuring there is no lumps  The consistency of the batter should be slightly thick but will still flow from the spoon when tilted.
3. Heat up enough oil in a deep wok till medium heat.
4. Coat prawns with the batter and deep-fry till lightly brown, dish.  Repeat till all is done.
5. Increase the heat, then put all the fried prawns back into the hot oil and quick fry while stirring for 1 minute.
6. Dish, drain on absorbent paper and serve immediately.

Note:  (1) Deep-fried prawns must be served immediately to enjoy the crunchiness of the batter on the outside as well as the soft hot prawns on the inside.  If eaten cold the batter will be softer and the prawn's texture becomes harder and not to mention it won't be as tasty as eaten hot.  (2) Batter for frying prawns differs from one home-cook to another, but I still prefers my own 'Signature' style!