Crispy puffy prawns

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4


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


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


  • 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.


Crispy Puffy Prawns, photo 1Crispy Puffy Prawns, photo 2


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