Deep Fried Prawn (Eby Fry)

Remember the side dish fried prawn  in Happy Birthday Bento? Well this is the recipe, sorry for the late posting.

I got this recipe from my mum, it’s basically   crumbed deep fried prawn using the Japanese panko.

Few useful tricks from her :

  • to make the shrimp not curling up during frying, make a small cut on the prawn bottom and use your hand to press them
  • soak the prawn in ice water and baking soda will add the crunchiness to prawn texture

Ingredients :

  • Few big prawn (Black Tiger prawn)
  • 1/4 tea spoon baking soda
  • 1 table spoon corn starch
  • 1 egg white (beaten)
  • 1 egg (add with 1 table spoon water and beat the egg)
  • 1/4 cup flour
  • Panko breadcrumbs
  • Oil for frying

Steps :

  1. Remove the prawn head , shell  and vein, but leave the tail part
  2. Soak clean  prawn in ice water add with baking soda for about 30 minutes
  3. Rinse prawn with running water , drain the water and beaten egg white and corn starch and lightly massage the prawn for about 1 – 2 minutes
  4. Again, rinse the prawn and dry with paper towel
  5. Make diagonal cut on prawn bottom and press the prawn on the back to ensure prawn won’t curl up during frying process
  6. Roll prawn on flour until evenly coated , shake the excess flour and  then dip in beaten egg
  7. Roll the prawn on panko until evenly coated.
  8. Then dip the panko coated prawn into egg mixture again and then roll on panko again, shake to remove the excess panko.
  9. Deep fry the prawn until golden yellow and crispy, remove and drain on paper towel

   

   

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