Pazoon ngabaung kyaw

Pazoon ngabaung kyaw

Prawns fried in batter

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g small raw prawns, heads removed, (see note)
oil, for deep-frying

Batter

Quantity Ingredient
60g besan
75g self-raising flour
1 teaspoon salt
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
1/4 teaspoon ground turmeric

Method

  1. To make the batter, put all of the ingredients in a large bowl with 125 ml water and stir well to combine.
  2. Add the prawns to the batter and toss to coat. Heat the oil in a wok or large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the prawns, in batches, until golden brown and crisp. Prevent them from sticking to each other by spooning oil over as they are added to the oil. Drain on paper towel and serve warm.

Note

  • There is no need to peel and devein the prawns if they are as small as they should be.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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