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
Super Crispy Chinese Deep Fried Prawns
#prawn #deepfriedprawn #炸蝦 #carolskitchen #shrimp #battered #friedprawn
Special thanks to Maxwell Fresh Tiger Prawns for supplying and sponsoring their very fresh and large Tiger Prawns for this video. You can order from them at
Ingredients :
500g Fresh Tiger Prawns
1 Egg white
Marinade : (add the following according to your preference)
Soy Sauce
Chopped Ginger
White Pepper
Sesame Oil
Egg White 1/2
Fried Batter :
Self Raising Flour 2/3 Cup
Rice Flour 4 tbsp
Salt 1/2 tsp
Oil 2 tbsp
Water 150ml
Egg white 1/2
Learn how to make Super Crispy Deep Fried Prawns the old style here :
▼Ingredients list, step-by-step instructions , cooking & recipe notes, view full recipe here ▼
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Crispy Prawns | how to make | 炸蝦 | fried shrimp | battered prawn
???? Dad’s CRISPY Chinese Garlic Shrimp (蒜蓉煎虾)
Watch Daddy Lau teach us how to make Pan-fried Shrimp with Garlic. This is a super simple and delicious recipe that you can whip up for any weekday meal!
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If you don't live near an Asian market, you buy these online / on Amazon:
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- Light Soy Sauce (Handcrafted):
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⏲ CHAPTERS ⏲
00:00 - Shrimp sizes
00:39 - Cut shrimp legs
00:58 - Shrimp buying tips
01:23 - Devein shrimp
01:54 - Slice back of shrimp
02:19 - Season & coat shrimp
02:52 - Prepare garlic
03:32 - Prepare dry seasoning
03:50 - Pan-fry shrimp
06:12 - Stir-fry everything
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Deep Fried Battered Prawns
SUPERIOR CRISPNESS!!!! TWICE deep fried pawns in batter!
Mouth watering prawns (shrimp) that are second to none.
Popular, delicious finger food - the tail is retained for easy picking up and holding.
Be quick once they are served - they disappear FAST! Young and old alike just cannot resist them.
Why not try these for your next special occasion!
The simple batter recipe can be found here:-
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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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フランシスのTシャツとエプロンを注文!
フランシスのお弁当箱、巾着袋、お箸セットを注文!
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
Pong Pong Prawn Fritters
Ingredients:
1kg medium-size prawns
2 cups of self-raising flour
1/2 cup of Hup Loong Cook's Frying Powder
1 tbsp of oil
1 beaten egg (small size)
1 1/2 tsp of salt
1 tsp of sugar
A dash of pepper
A dash of shaoxing wine
Iced Water (estimated around 2 cups of water)
Method:
1. Deshell and leave the tail intact and deveined using a toothpick. Wash and drain dry in colander. Pat dry and Marinate prawns with a 1/2 tsp of salt, 1 tsp of sugar, a beaten egg and a dash of pepper and shaoxing wine. Marinate prawns for about 15minutes.
2. Sieve self-raising flour and frying powder into a mixing bowl. Then slowly add iced water into flour mixture. Mix till flour and water comes together. Add 1 tsp salt and a dash of pepper. Mix well. Add 1 tbsp of oil and mix till it becomes a paste with no lumps. The consistency should be slightly thick and not watery.
3. Heat oil in a pot. Oil is ready when tested with chopsticks and you can see bubbles floating upwards. Make sure you have sufficient oil to cover prawns. Coat marinated prawns with batter and gently lower into oil.
4. Fry a few prawns at a time for easy control as prawns cooks very fast. Deep fry prawns once crust puffs up and golden brown. Before removing prawns, increase to high heat for few seconds. Drain oil from prawns and served hot.
5. Another way is to double-fry prawns. Deep fry prawns till light brown and set aside. Increase to high heat and deep fry for the second time for few seconds to achieve the even colour and crispness.
Note:
When the batter gets watery, add more flour to thicken it.
Frying powder can be replaced by rice flour/ corn flour if it's not available.
Deeply Fried Prawn ???? with Starch
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