From “The Chinese Village Cookbook.” A practical guide to Cantonese country cooking by Rhoda Yee.
Ingredients: [‘prawns’, ‘salt’, ‘flour’, ‘baking powder’, ‘cornstarch’, ‘egg’, ‘oil’, ‘water’, ‘oil’]
Quantity of Ingredients: [“1 lb prawns”,”1 teaspoon salt”,”3/4 cup flour”,”2 teaspoons baking powder”,”1 cup cornstarch”,”1 egg”,”1 tablespoon oil”,”3/4 cup water”,”4 cups oil”]
Number of Servings: 4
Steps: [‘Shell and devein prawns, leaving the tails on.’, ‘Sprinkle with salt and mix well.’, ‘Refrigerate for two hours.’, ‘Mix flour, baking powder, cornstarch, eggs, oil and water to make a batter.’, ‘COOKING:’, ‘Heat wok.’, ‘Add 4 cups oil and heat.’, ‘Holding the prawns by the tails, dip in batter, then drop into hot oil.’, ‘Fry until golden, turning once.’, ‘Drain.’, ‘Serve hot.’, ‘Do-ahead notes:’, ‘Deep fry, cool and freeze.’, ‘To cook frozen prawns from the freezer.’, ‘Preheat oven to 350°F’, ‘Place frozen prawns in single layer on cookie sheet and heat for 12 to 15 minutes.’, ‘Comments: Use cocktail sauce, chili sauce or sweet and sour sauce for dipping. One cup prepared biscuit mix may be substituted for the flour and baking powder.’]