Deep Frying Shrimp With Cornstarch Unique Prawns Fry Food

DEEP FRYING SHRIMP WITH CORNSTARCH | UNIQUE PRAWNS FRY

Steps:

• Rinse the shrimps well enough and peel off its skins except the tail portion.
• Prepare the ginger garlic paste and tamarind juice. Besides, get ready with water, turmeric powder, chili powder, and salt.
• Place the cooking pan on the stove and add shrimps. On top of that, add turmeric powder, chili powder, ginger-garlic paste, tamarind juice, water, and salt. Give a mix and switch on the flame.
• Cook covered under the high flame until shrimps cooked and all the liquid evaporates. In a halfway through, take off the lid and give a stir. For me, it takes about 15 minutes.
• Now, take the flour, cornstarch, ginger-garlic paste, turmeric powder, baking powder, sugar, water, and salt.
• Put everything in a large bowl and mix thoroughly using your fingers till you get a smooth batter.
• Let the batter coat the shrimps by sweeping the shrimps here and there.
• Heat the oil in a deep frying pan and fry the batter coated shrimps under the high flame until they turn to golden.
• This is how to cook a tasty deep frying shrimp with cornstarch. Serve and enjoy this Sri Lankan style delicious and unique prawns fry.

UNCLE BILL'S JUMBO DEEP FRIED PRAWNS (SHRIMP)

Steps:

• Peel off shell, devein prawns and rinse in cold water. Pat dry with paper towels.
• Cut slit in each prawn about 1/4 inch deep.
• In a mixing bowl, whisk together eggs and milk until frothy.
• In a plastic bag, add flour and pepper and shake well to blend.
• In a separate plastic bag, add Panko crumbs, dried dill weed, seasoning salt, garlic powder and Beau Monde seasoning, shake well to combine.
• Dip prepared prawns individually into the egg mixture to coat well.
• Drop each prawn into the flour mixture and shake to coat well.
• Dip the prawns again in the egg mixture, turn to coat well.
• Drop each prawn into the Panko crumb mixture and shake until well coated.
• Place coated prawns on a plate, cover with plastic wrap and refrigerate for about 2 hours to chill.
• In a medium size saucepan, or a deep frying pan, or a WOK, add oil and heat to 350°F.
• Carefully drop the prawns two at a time into the hot oil and deep fry for about 1 1/2 minutes, turn over and continue to fry for an additional 1 to 1 1/2 minutes, and the prawns are a light golden brown. (Do not overcook prawns.).
• Serve immediately with lemon wedges and tartar sauce or a sauce of your choice.
• Also, see Chicken Strips with Sweet and Sour Sauce for the sauce, recipe #19266.

ALMOST-FAMOUS SPICY FRIED SHRIMP

Steps:

• Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
• Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

DEEP-FRIED COCONUT SHRIMP

Steps:

• Combine eggs, cayenne and seasoning salt in shallow pan.
• Place flour in another shallow pan.
• Combine breadcrumbs and coconut in third pan.
• Dredge shrimp in flour, shaking off excess.
• Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
• Heat oil in deep-fryer.
• Add shrimp in batches (do not crowd) and fry until golden-brown, about 3 minutes.
• Transfer to paper towels to drain.
• Serve immediately with sauce.
• For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
• Refrigerate until ready to use.

CHINESE DEEP-FRIED SHRIMP

Steps:

• Remove the shell from the shrimp, but leave the tail intact. Devein with a deep cut, but no not sever the two halves of the shrimp. Mix the sherry with a pinch or two of salt and toss with the shrimp. Put aside while batter is being prepared.
• Mix the Wondra, baking powder, and salt together and add the peanut oil slowly while beating to mix thoroughly. When the dough forms a lump, add the water, a little at a time until the batter is the consistency of light cream. Heat the oil for deep frying in a wok to 360-370*. Place the shrimp on a paper towel.
• Take a shrimp by the tail and coat with batter-not the tail, please. Drop the shrimp into the hot oil. Repeat with all the shrimp, removing them to drain as they become golden brown and puffy. Serve at once, or place in a warm (about 150*) oven to keep warm.

CRUNCHY FRIED SHRIMP

Steps:

• In a medium bowl, stir flour, cornstarch, salt, baking powder, egg whites, water and oil together with a whisk.
• Pour out a liberal amount of cornflake crumbs on a dinner plate.
• Roll each shrimp well into batter mixture and quickly roll in cornflake crumbs.
• Deep fry shrimp about 7 at a time till golden brown.
• Drain on paper towels.
• Serve with cocktail and/or tartar sauce.

SHRIMP & CORN STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

DEEP FRIED PRAWNS WITH BATTER (JOW HA)

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.