FRIED BUTTERFLY PRAWNS
20 big prawns
cooking oil for frying
Seasoning Ingredients:
1 egg white
3/4 teaspoon salt
2 teaspoon sugar
dash of pepper
Batter Ingredients:
250 g self raising flour
pinch of salt
1 cup (250ml) water
1. Remove shell from prawns. Cut along the back and remove vein. Leave tail portion on
2. Wash prawns and dry with a cloth. Mix thoroughly with seasoning ingredients. Let stand for 30 mins.
3. Put self raising flour and salt into bowl. Stir in water slowly and mix until smooth.
4. Heat cooking oil for deep frying. Dip prawns into batter and deep fry 2 or 3 at a time until golden brown. Serve hot with Thai chilie sauce.
Nota: Kepekatan batter utk udang ini lebih pekat jika dibandingkan dgn batter goreng pisang
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