Recipe - Jow Ha (Deep Fried Prawns With Batter)

1 pound Prawns
1 teaspoon Salt
Three fourths cup Flour
2 teaspoon Baking powder
1 cup Cornstarch [Yep++1 cup...
S.C.]
1 Egg
1 tablespoon Oil
Three fourths cup Water
4 cup Oil

Shell and devein prawns, leaving the tails on. Devein and clean. 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 reheat. Holding the prawns by the
tails, dip in batter, then drop into hot oil. Fry until golden, turning
once. Drain. Serve hot.

Doahead notes: Deep fry, cool and freeze. Preheat oven to 350F. 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.

Yield: 4 servings.

From "The Chinese Village Cookbook." A practical guide to Cantonese country
cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideberg; April 28 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip