How to make it

  • Firstly lets prepare the salt and chili seasoning as its were most of the flavor comes from.
  • Heat a wok or large pan to a medium heat, once heated add the salt to the wok and dry roast, continuously mixing until the salt turns golden brown. ( THIS IS THE SECRET)
  • Once the salt has been enhanced leave to cool completely before adding all the other salt and chili seasonings, give a good mix.
  • Store in a container or better still pour into a seasoning sprinkler.
  • Heat up the oil for deep frying on a stove top either gas or electric to very high.
  • In a mixing bowl add the prawns and the prawn seasoning ingredients and mix.
  • Now add only half of the beaten egg and mix with the prawns.
  • Now add the potato starch and give a good mix ensuring the prawns are fully coated.
  • Once you have tested the heat of the oil add the prawns ensuring they do not stick together by carefully mixing with a wooden spoon or suitable utensil.
  • Deep fry for two minutes then drain.
  • Now heat up a wok to high heat and add 2 tablespoons of oil.
  • Add the garlic, white onion,spring onion and chili, stir fry for 2 minutes.
  • Now add the dark soy sauce and give a quick stir fry.
  • Add the prawns followed by 1 teaspoon of the salt and pepper mix and give a good toss, now add 1 more teaspoon of the salt and pepper mix and give another good toss in the wok.
  • Now add 1 teaspoon of the wine and stir fry for 1 more minute.
  • Done!!
  • The prawns can be served with the fried rice that i have done on a separate recipe with the Cantonese or sweet and sour sauce poured on top of the rice.
  • ***With the batter for the prawns you must have a high heat to heat the oil as a deep fat fryer can not heat the oil high enough.
  • The reason is the potato starch will separate from the prawns if the heat is not high enough, therefore heat the oil in a wok on a gas or electric stove top to very high.
  • You can tell the oil is ready, by simple putting a small cube of bread into the oil. If it quickly rises up and has a steady bubble stream, then its ready.***

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes