Deep Fried Prawns with Asian Dipping Sauce – Saturday Blog Showcase #21

This is Saturday Blog Showcase week #21 where Lori of All That Splatters and I share new recipes found on fellow blogger’s websites. Please join us by introducing a recipe 
new to you and highlighting another Blog.
This week I am showcasing a recipe from Momofuko for Two.

I went looking for an Asian style battered prawn recipe 
and found exactly what I was looking for on Momofuko for Two, hosted by Steph.
The batter was perfect. A light crisp golden shell surrounding the deep fried prawn. I’m thinking that this batter would also make an outstanding Fish and Chip batter. Maybe this week I’ll pick up some halibut and give it a try.

Please check out original recipe and take some time

to enjoy Steph’s blog.
The only adjustment I made was to use soda water 
instead of just water.

Deep Fried Prawns

1 pound spotted prawns, 
shelled and deveined prawns but leave on the tail.
1/2 cup ice cold water or soda water
1/2 flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Peanut oil for deep-frying

Have prawns ready and oil heated before mixing up the batter.

Mix dry ingredients together and stir in water/soda water.
Mix quickly. Don’t worry about a few lumps.

Holding prawn by the tail dip into batter, and gentle slip into the oil. Turn prawn over to evenly brown. Cook until golden and then drain on paper towels.

Asian Dip

(season to suit own taste)

1/2 cup rice vinegar
1 or 2 tablespoons of garlic chili sauce
or Thai sweet chili sauce.
minced ginger
minced garlic
sesame oil to taste

Mix all the ingredients together.

To participate:

1.Make a recipe from a fellow blogger’s website and share the recipe on your blog with a link back to the blog where you found the recipe.

2.Add the Saturday Blog Showcase logo to your post.

3.On Friday night or Saturday, link your post to Mr. Linky

One Comment Add yours

  1. Rettabug says:

    These look really tempting, Ann! Your switch to soda water intrigued me. I imagine it makes for an even lighter batter, right?I would especially like to try making the dip you shared to go along with them. If I can control the heat, I'm happy. We don't care for foods that are too spicy!Thanks for the link to Steph's blog. It is new to me & I got a kick out of her turquoise fingernail polish. LOL I also envy anyone who can manage chopsticks!

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