Pazoon Ngabaung Kyaw - Thai Prawns Fried In Batter

Recipe Ingredients

1		Ib small prawns or shrimp
1/2 cup	31g / 1.1oz	Chick pea flour - (besan)
1/2 cup	80g / 2.8oz	Self-raising flour
1 teaspoon	5ml	Salt
1		Garlic - crushed
1/2 teaspoon	2.5ml	Finely grated fresh ginger
1/4 teaspoon	1.3ml	Ground turmeric
1/2 cup	118ml	Water
		Oil for deep frying

Recipe Instructions

Take heads off prawns - there is no need to shell or de-vein them if they are as small as they should be. Mix remaining ingredients together to form a dipping batter, stir in the prawns, then put small spoonfuls into the hot oil and fry until golden brown and crisp. Fry only a few spoonfuls at a time, and prevent them from sticking to each other by spooning oil over them as each one is added to the oil. Drain on absorbent paper and serve warm.

Taken from 'The Complete Asian Cookbook' by Charmaine Soloman. Published by 'W.H. Smiths'

Converted by MC_Buster.

Source:
Avon International Cookbook

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