Deep Fat Fried Prawns
|Raw prawns||1 1⁄2 Pound (15 To 20 Count)|
|Water||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Sesame oil/Salad oil||1 Tablespoon|
|Fish stock||1⁄2 Cup (8 tbs)|
|Grated fresh ginger||1 Teaspoon|
Shuck, clean, and butterfly prawns.
Mix egg and water slightly; add flour and stir just until flour is moistened.
Heat 2 inches of sesame or salad oil (or combination) in a pan; dip shrimp in batter, then cook in hot deep fat until golden brown; drain.
Combine the fish stock, soy, and sherry.
Serve the sauce cold with the hot shrimp.
Pass a separate dish of the grated fresh ginger