Shell King Prawns with Salt 鹽 炸 蝦
I personally love this dish as the batter is extremely light unlike the usual heavy, stodgy, thick batter you find at some Chinese take away. The flour used here is to simply coat, seal in the flavour and juices of the sweet king prawns. This light batter acts as a protective layer when you come to deep frying them in oil.
The salt in this dish helps to accentuating the sweetness of the prawns and its shells. This is a back to basic dish, simple and quick with very few ingredients which bring out the natural taste and crispiness of the prawns.
Please note to always use fresh oil for deep frying as re used oil can change the taste of the foods.
Prep Time: 15 minutes
Cooking Time: 6-7 minutes
400 grams raw king prawns with shells
600 ml vegetable oil
3 garlic cloves
2 tablespoons corn flour
1 teaspoon salt
• With the shells on the prawns, use either a sharp knife or a pair of scissors and cut the middle section down to the tail, devein and rinse the prawns. Dry onto paper towels.
• Cover the prawns with corn flour and set aside. Chop the garlic cloves into a smooth paste.
• Heat the oil in a wok at high heat setting. Make sure the oil is smoking hot. Shake off excess flour from the prawns, dip each prawn into a beaten egg and deep fry the prawns in batches of 2 to 3 for 1 ½ minutes, remove and drain onto paper towels.
• After deep frying all the prawns, carefully pour the oil into a dry bowl. Retain 2 tablespoons of oil in the wok, add in garlic paste and salt and stir fry for 20 seconds before returning the prawns back into the wok. Coat the shrimps with the paste and salt and serve.