One of my favourite ways of eating prawns is deep fried – my mom’s favourite recipe, reproduced here in Venice. It was just an excuse to dip them into some spicy sweet chilli sauce like Lingam’s or Cap Tupai or you can make your own.
Especially if you can get hold of some fresh prawns in the market, please do try this out. I guarantee you will love them!
My other favourite ways of preparing large prawns are either grilled with a dipping sauce made of chopped garlic, chopped red chillies, lime juice and soya sauce OR as dim sums (that is where my culinary skill stops)!
For 2 persons, you should have about (depending on the size – medium is best) 10-12 prawns. If you like them a lot, just add on accordingly. Shell and devein them.
For the batter : 3/4- 1 cup of all purpose flour + 1tsp of baking powder + 1 tsp of salt , whisk vigorously for 1 minute with ice cold water – about 1/2 cup + 2 tbp , to a thick pancake like consistency. Here, I add 1-2 tablespoon of chopped cilantro to the batter mixture. Then followed by the peeled and cleaned prawns.
Heat up about 1/2 litre peanut oil in a saucepan on high heat. Test the temperature by dropping a tiny batter spot into the hot oil. If it sizzles and floats and turn golden in 8 seconds, the oil is about ready. Drop in spoonfuls of batter and a prawn into the hot oil. Once it floats and the prawn has turned colour, and batter is golden, fish it up and let it drain off the excess oil in some absorbent paper.
You will probably need to serve them almost immediately in the next 15-20 mins, otherwise the fritters will get rather soggy.
For the home made chilli sauce : in a blender, pulse 2-3 large red chillies deseeded, with 1/4 cup vinegar, 1 pinch of salt and 2 tablespoon of sugar. Boil the mixture for about 5 minutes and let it simmer for another 10 minutes. If the sauce dries up too fast, have a taste, by adding a little water and a little more vinegar to it. Let it cool down completely before serving it with your fritters.