Deep Fried Prawns With Batter (Jow Ha)

Recipe Ingredients

1 lb	454g / 16oz	Prawns
1 teaspoon	5ml	Salt
3/4 cup	46g / 1.6oz	Flour
2 teaspoons	10ml	Baking powder
1 cup	62g / 2.2oz	Cornstarch
1		Egg
1 tablespoon	15ml	Oil
3/4 cup	177ml	Water
4 cups	948ml	Oil

Recipe Instructions

Shell and devein prawns, leaving the tails on. Devein and clean. Sprinkle with salt and mix well. Refrigerate for two hours. Mix flour, baking powder, cornstarch, eggs, oil and water to make a batter.

COOKING: Heat wok. Add 4 cups oil and reheat. Holding the prawns by the tails, dip in batter, then drop into hot oil. Fry until golden, turning once. Drain. Serve hot.

Do-ahead notes: Deep fry, cool and freeze.

Preheat oven to 350F.

Place frozen prawns in single layer on cookie sheet and heat for 12 to 15 minutes.

Comments: Use cocktail sauce, chili sauce or sweet and sour sauce for dipping. One cup prepared biscuit mix may be substituted for the flour and baking powder.

From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Source:
Susanna Foo "Chinese cuisine"

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