Chinese Deep Fried Batter Prawn is one of the most popular Chinese home cooking prawn dishes during festive seasons like Chinese New Year. Fresh extra-large or jumbo prawns are the hero and chief ingredient, coated with batter and then deep fried until crisp and crunchy.
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.