Crispy puffy prawns

Ingredients

Seasoning:

• 3 stalk spring onion (cut 2" L)
• 3 slices ginger
• 1 tablespoon cooking wine (Huatiao)
• 1/4 teaspoon vetsin
• 1 teaspoon salt
• 1 teaspoon sesame oil
• pepper
• Batter: (Sieve all the flour & mix well with the rest)
• 180 g plain flour
• 2 teaspoons baking powder (preferably double action)
• 4 tablespoons potato flour
• 1/4 teaspoon vetsin
• 1/2 teaspoon salt
• 3 tablespoons oil (Groundnut oil)
• 260 ml cold water

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Preparation

• Shelled prawn, leave tail intact.
• Clean and cut few slashes on the abdomen to break the vein so it will stay straight when fried.
• Dry with kitchen towel and season for 20 minutes.
• Coat prawn with batter and deep fry over medium heat for 2 minutes till golden.
  
• Drain and serve.

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