Pong Pong Fried Prawns

This is a late post of many 'moons'... hahaha... I recalled planning to cook a platter of few items, with a smaller portion of each.  Few attempts of opening and closing the fridge, checking on the ingredients needed, and finally I came up with this '4-in-a plate'  dish.

Let me share with you these 4 dishes in a plate:

1. King of Ribs (Pai Kut Ong) to get the recipe click here
2. Chinese Meat Rolls (Ngo Hiang) to get the recipe click here
3. Chinese Dumpling (Wonton)  to get the recipe click here
4. Pong Pong Fried Prawns - this is a recipe which I have just try out and I love the crispy/crunchy batter.  Let's get to the recipe...

Ingredients:

15 medium prawns 

100g. self raising flour (sifted)

30g. rice flour (sifted)

110 to 120g. water

Pinch of salt

Pinch of ground white pepper

2 tbsp. cooking oil

Methods:

1. In a large bowl add self raising flour, rice flour, salt, white pepper and water, (water I add 100g. first, then add bit by bit as we get along with the mixing until you get the right consistency, and you might not need to use all); mix  until well combined; then add in 2 tbsp. cooking oil and continue to mix well.  Chilled in the fridge for 30 minutes.
2. To prepare the prawns: peeled the prawns but leaving the tail intact, deveined, add a bit of salt, rinse with water, drain and use kitchen paper to dry well. (It is very important to dry the prawns well).  Place the prawns into a bowl.
3. Add pinch of salt and white pepper into the prawns and toss to ensure all is coated.
4. In a heated wok, add enough cooking oil for deep-frying.  
5. To fry, dip the prawns into the batter and place them into the heated oil.  Do not overcrowd the pan.  Turn the prawns over and fried the prawns until golden.  Dish onto a plate with kitchen paper to soaked the excess oil. Repeat with the rest until all is done and serve.

I adapted this recipe from Doris Ong Guek Eng.