Master the art of making exquisite prawn fritters with crispy batter and perfectly succulent prawns, taught by a Chinese cuisine professional. Learn the secrets to preparing prawns and making the batter without failure. This is the ultimate dish to recreate hot and fresh fritters at home, perfect for entertaining guests.
Ingredients
Main Ingredients (3-4 servings)
- Shrimp 15 pcs
- Broad Beans 10 pcs
- Egg White 1 tbsp+
- Potato Starch 1 tsp+
- All-purpose Flour 75g
- Water 75g
- Baking Powder 1/2 tsp
- Taihaku Sesame Oil 1 tbsp
Seasonings
- [A] Salt a pinch
- [A] Pepper a pinch
- Sichuan Pepper Salt to taste
- Lemon to taste
Steps
- Thaw frozen shrimp under running water, then rub with salt and potato starch all over. Rinse and thoroughly pat dry with paper towels. This is the key! This crucial step removes sliminess.
- Place the prepared shrimp in a bowl, rub with a pinch of salt and a pinch of pepper. Knead until sticky.
- Add 1 tbsp+ of egg white and mix well until incorporated. This is the key! Adding egg white prevents the shrimp from shrinking and helps the seasoning adhere better.
- Add 1 tsp+ of potato starch and mix to coat the shrimp evenly. This is the key! This creates a thin film on the shrimp, making it easier for the batter to stick and preventing shrinkage.
- In a separate bowl, combine 75g of all-purpose flour and 75g of water, then whisk. Adjust the consistency by adding water as needed until it's thick and smooth. This is the key! An equal ratio of water to flour is a good starting point.
- Add 1/2 tsp of baking powder to the batter and mix. Add 1 tbsp of Taihaku sesame oil and mix further. This is the key! Memorizing this consistency will prevent mistakes.
- Heat frying oil to 180°C (350°F). Hold the tail of the seasoned shrimp and dip it in the batter, then carefully place it in the hot oil. This is the key! By not coating the tail, the shrimp will achieve a beautiful pink color.
- Once the surface of the batter is set, gently lift the shrimp out of the oil.
- Similarly, coat the 10 broad beans thinly and fry them. Remove from the oil once the surface of the batter is set.
- Increase the oil temperature to 190°C (375°F). Return the shrimp and broad beans to the oil, give them a quick stir, and fry until golden brown and crispy. This is the key! Double-frying ensures a crispy exterior.
- Remove the fried shrimp and broad beans from the oil and place them on paper towels to drain excess oil.
- Arrange on a plate, serve with wedges of lemon to taste and Sichuan pepper salt to taste, and enjoy!
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