Ingredients for Chinese deep Fried Batter Prawn
Prawn and/or Shrimp?!
The common names for tiny aquatic crustaceans found in saltwater and freshwater globally are prawns and shrimps. Generally, prawn is bigger in size and shrimp is smaller. They belong to the family of Decapoda and are extremely similar in looks. Other crustaceans in the same family of Decapoda are crabs and lobsters. In the United Kingdom and other Commonwealth countries, they commonly use the name prawn. In the United States, they use shrimp instead. Whereas, the commercial seafood industry uses prawn and shrimp interchangeably.
Consumption of Prawn as Food
Prawn is one of the world’s most popular food since ancient history. Likewise, prawn is a highly versatile ingredient in many cuisines worldwide. Moreover, everyday cooking techniques include poaching, steaming, pan-frying, stir-frying, deep-frying, grilling, baking and barbequing. Additionally, there are many popular recipes that use prawns as the key ingredient. Including curries, spaghetti, pasta, dumplings, wontons, omelettes, sushi, stir-fries, fried rice and soups. Just take caution in not cooking them in a lot of butter and cream. Ensure that you cook these deep fried batter prawn in good oil with high smoke point like rice bran oil. This Chinese Deep Fried Batter Prawn recipe is indeed a delicious and healthy way of adding prawns to your diet.
Furthermore, prawn has a very short cooking time because of its delicate texture. If overcooked, prawn will shrink in size substantially and has a chewy texture. When cooking with prawns as an ingredient, best to buy raw or green prawns. Because cooked prawns will toughen if recooked. Some tips for buying prawns are to look for radiantly coloured, glossy, firm, undamaged shells. Also with no black spots and a mild fresh sea smell.
Nutritional Values of Prawns
Many healthcare professionals consider prawns as one of the healthiest foods in the world. Because of the many nutritional benefits of prawns. They are not only amazingly low calorie and are a superb source of high-quality protein. As they contain all the nine essential amino acids. Even though they are high in cholesterol, they contain mostly heart-healthy omega-3 fatty acids. As a result, it effectively improves the ratio of LDL (low-density lipoprotein) to HDL (High-density lipoprotein) cholesterol. Furthermore, prawns help lower fat lipid in blood.
Prawns are an excellent source of essential vitamins and minerals. Including vitamin B12, vitamin E, phosphorous and selenium (a powerful antioxidant). They are also a good source of iron, zinc, copper, calcium and has some amount of vitamin B1 (thiamine). Certain prawns, specifically Endeavour prawns are a good source of iodine. Iodine is a fundamental element of the thyroid hormone that assist in normal body growth and metabolism.
Health Benefits of Prawns
On the whole, health benefits of prawns may include:
- Boost the body’s immune system;
- Support healthy cell growths; maintain healthy bones and teeth;
- Reduce risks of cardiovascular diseases; help maintain blood pressure;
- Lower risks of some cancer; assist in building and maintaining muscle;
- Aid in weight loss management;
- Reduce arthritis symptoms and inflammation in the body;
- Lower risks of type 2 diabetes; and
- Support healthy central nervous system and decrease risks of Alzheimer’s disease.
Ingredients for Chinese Deep Fried Batter Prawn
Video for Chinese Deep Fried Batter Prawn
Chinese Deep Fried Batter Prawn
Ingredients
- Rice bran oil for pan frying
- 30 extra-large raw prawns shelled and deveined, tails intact
- 50 g corn starch (or potato starch) for dusting the prawns
For The Marinade:
- 2 tablespoons medium dry sherry
- ½ teaspoon salt
- ½ teaspoon ground white pepper
For The Flour Batter:
- 200 g gluten free self-raising flour
- 75 g corn starch (or potato starch)
- 1 teaspoon salt
- 190 ml ice-cold water from the fridge
Instructions
- Marinade the prawns with all the marinating ingredients, combine and mix well.
- In a medium bowl, whisk and mix the gluten free self-raising flour, corn starch and salt together.
- Make a well in the middle, add the ice-cold water gradually and whisk until you get a smooth batter. The water needs to be ice-cold from the refrigerator, when mixing the flour batter. Rest flour batter for 30 minutes for it to thicken.
- Preheat up a wok half filled with rice bran oil to 180C or 350F.
- Holding the tail of the prawn, dust the marinated prawn well with some corn starch.
- Then dip and coat the prawns with the flour batter. Do not coat the tails.
- Deep fry the prawns for 5 minutes or until prawns are lightly golden brown, on medium low heat. Turning regularly. Deep fry in 3 batches.
- Serve with some sweet chilli sauce.
- Store in the refrigerator in an air-tight container.
- Reheat in the oven at 160C or 320F for 10 to 15 minutes. These prawns stay as crispy as freshly deep fried even after refrigeration.
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