How To make Deep Fried Phoenix Tailed Shrimp
1 pound shrimp
1 tablespoon dry sherry
1 teaspoon salt
1/8 teaspoon ground white pepper
**FOR THE BATTER** 1 1/2 cups flour
1 cup cold water
1 tablespoon baking powder
Peel off each shrimp shell down to the last section, leaving it and the tail attached to the shrimp. Cut down the back of each shrimp with a small, sharp knife and remove the black or white intestinal vein. Wash the shrimp under cold running water and pat them dry with paper towels. Cut the shrimp 3/4 of the way through along their inner curves and flatten themw itht he side of a cleaver or large, heavy knife. Combine the wine, salt and pepper. Spread the shrimp out flat and sprinkle the cut side of each one with the mixture. To make the batter, pour the flour into a bowl, gradually stir in the water to form a smooth paste, then add the baking powder. Have the sprimp and oil within easy reach. Preheat the oven to 250
How To make Deep Fried Phoenix Tailed Shrimp's Videos
How to Make Ebi Fry (Deep Fried Breaded Prawn Recipe) | Cooking with Dog
The crispy outside and chewy inside make the Ebi Fry more delicious!
How to Make Ebi Fry
(serves 2)
6 Frozen Black Tiger Prawns
A pinch of Salt
1 tbsp Potato Starch
Water
- Batter -
1 Egg
⅔ tbsp Water
2 tbsp Flour
80g Nama Panko - Moist Bread Crumbs (2.82 oz)
- Tartar Sauce -
1 Boiled Egg
2 tbsp Minced Onion
2 tbsp Minced Parsley
1 Small Pickled Cucumber
2 tbsp Mayonnaise
⅙ tsp Salt
2 tsp Lemon Juice
80g Cabbage (2.82 oz)
2 pcs of Parsley
4 Small Tomatoes
2 Lemon Wedges
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衣はサクサク、中はプリプリ、とても美味しいエビフライです。
エビフライの作り方
<材料>2人分
冷凍海老大6尾(ブラックタイガー使用)
<下処理用>
塩少々
片栗粉:大さじ1
水少々
<衣>
卵:1個
水:大さじ2/3
小麦粉:適量
生パン粉:80g
(生パン粉がない場合は、霧吹き等でパンくらいの湿り気を与えて下さい。)
<タルタルソース>
・ゆで卵:1個
・玉ねぎみじん切り:大さじ2
・パセリみじん切り:大さじ2
・きゅうりのピクルス小:1本
・マヨネーズ:大さじ2
・塩:小さじ1/6
・レモン汁:小さじ2
キャベツ:80g
パセリ:2枝
ミニトマト:4個
レモンのくし形:2切れ
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Ingredientes para Ebi Fry
(Porção para 2)
6 Camarões Tigre Negro Congelados
Uma pitada de Sal
2 colheres de sopa de amido de batata
água
- Massa -
1 Ovo
10 ml de água
4 colheres de sopa de farinha
80g Nama Panko - Farelo de Pão húmido
(É vendido com o nome de Nama Panko)
- Molho Tártaro -
1 Ovo Cozido
4 colheres de cebola em cubinhos
4 colheres de sopa de salsa picada
1 pepino em conserva pequeno
4 colheres de sopa de maionese
1/3 de colher de sopa de Sal
4 colheres de Sumo de Limão
80g de Repolho
2 talos de Salsa
4 Tomates cerejas
2 Fatias de Limão
Deep-fried Shrimp with Your Choice of Batter (with or without Egg)
Hi everyone,
This delicious Deep-fried Shrimp recipe may be made with or without egg. Egg batter is medium-crispy when cooked, but if you like you like a crispier texture you can try the batter mixture without egg, or refry the shrimps briefly.
Both taste great, and the ingredients for both are listed below and in the video. (The mixing process is shown only for the egg batter in the video.)
Thanks for watching and subscribing to my channel – it's free!
DEEP-FRIED SHRIMP (for 10-20 shrimp)
Ingredients:
10-20 large or medium shrimp, shelled and with tail on
1 tbsp white wine
Egg Batter Ingredients (medium crispy):
6 tbsp high protein flour
3 tbsp rice flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp white pepper
1 large beaten egg
3/8 cup (90 ml) ice water
ALTERNATIVE: Batter Ingredients without Egg (crispy)
9 tbsp self-rising flour (already includes baking powder and salt)
9 tbsp ice water
Preparation:
⇒ Shell shrimp, retaining the tails, and wash with water.
⇒ Use a toothpick to devein shrimp on the back.
⇒ Make 3-5 half-way cuts from belly to the back (to prevent the shrimp from curling when fried).
⇒ Mix shrimp and wine well and marinate briefly. Set aside.
⇒ In a bowl, mix the flour well with rice flour, baking powder, salt and white pepper.
⇒ Add beaten egg and mix briefly.
⇒ Add ice water little by little and mix until creamy.
⇒ Heat oil to medium hot.
⇒ Hold each shrimp by its tail and dip in batter.
⇒ Deep-fry until golden brown and cooked. Refry briefly if you want a crispier texture.
⇒ Remove and place on a paper towel.
⇒ Serve with chilli sauce, ketchup or tartar sauce.
Have Fun Cooking ☺️
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Crispy Deep Fried Prawns (Pong Pong Prawns) | @Dapur 2020
@DAPUR2020
Crispy Deep Fried Prawns Recipe
Ingredients
15 Large Prawns
Batter:
95g Self Raising Flour
2 tbsp Rice Flour
1 tsp Salt
2 tbsp Cooking Oil
1/2 tsp Ground Turmeric
1 tsp Fish or anchovies stock powder
White and Black Pepper
160ml Water
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How to cook Deep-Fried Phoenix Prawn
Presentation, assignment.
Phoenix Prawn Tails. Chinese prawns deep-fried in a light crispy batter.
Phoenix prawn tails is a dish suitable for cocktail parties, as a starter or main course. Coated in a light tapioca flour batter, these delectable, crispy prawns are absolutely delicious. For the full recipe in printable format please visit
For more videos like this, please subscribe to our channel for immediate updates.
Ingredients
For the batter:
150g All purpose flour
75ml Tapioca flour (can substitute cornflour)
7.5ml Baking powder
235ml Water
2.5ml Salt
30ml Oil
Other:
24 Medium prawns, peeled, deveined, head off, tail intact
Instructions
Sift the flour, tapioca flour and baking powder into a larger mixing bowl.
Add the water and whisk this to a smooth batter.
Allow this to stand for 30 minutes.
While the batter stands, peel and devein the prawns leaving the tails intact.
To prevent the prawns from curling during the frying process, make 3 shallow incisions in to the belly of each prawn.
Half fill your pan with oil and heat to 190c / 375f.
Add the salt and remaining oil to the batter and whisk until totally combined.
Holding the prawns by the tail, dip each prawn into the batter to coat the entire body of each prawn, and carefully drop the prawns into the oil.
Fry the prawns for 3 minutes, remove and drain on kitchen paper.
Serve immediately with the dipping sauces and accompaniments of your choice.
Pong Pong Prawn | Quick And Easy Prawn Fritters Recipe Chinese Malaysian Style
This recipe video will show you how to make fried prawn fritters aka pong pong prawn. These fried shrimp fritters make for a quick and easy snack and are often prepared as an appetizer or chinese party food in malaysia and singapore. The easy to prepare batter is made in a way that gives the deep fried prawns that golden lightly crispy texture and puffed up appearance that is typical for this fritter dish.
0:00 Intro
0:06 Season prawns
0:14 Prepare batter for prawns
0:27 Deep fry prawns
0:49 Ready to enjoy
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The full recipe is below
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12 prawns, remove shell leaving tail on and devein
⅛ tsp salt
⅛ tsp white pepper
Vegetable oil
Batter:
3 tbs potato starch
4 tsp plain flour
½ tsp baking powder
⅛ tsp salt
3 tbs vegetable oil
2 tbs water
1 egg white
Season prawns with salt and pepper and set aside.
Mix batter ingredients together. It should have a slightly thick consistency.
Heat oil in a wok to medium heat.
Coat each prawn generously except the tail and place straight into frying oil.
The baking powder in the batter will cause it to expand upon frying.
This gives it the puffy appearance and the prawn should float almost immediately.
Tip: ensure there is enough cooking oil in the wok otherwise it may not puff up where the prawn is in contact with the wok.
Continue frying until golden brown.
Remove and drain well.
Serve immediately.
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