Big Prawn Fritters 香脆大虾
Prep time
Cook time
Total time
Recipe type: Appetiser
Cuisine: Chinese
Serves: 50mins
  • 500g fresh big prawns, de-shelled and de-veined but with tail intact
  • 6 tbsp corn flour
  • Some cooking oil, for deep frying

For the Prawns Marinade:
  • ½ tsp salt
  • ½ tsp sesame oil
  • dash of pepper

For the Wet Batter (to combine all together and stir well into a smooth thick batter):
  • 120g self raising flour, sifted (if you do not have self raising flour, you can use 120g plain flour + 1½ tsp baking powder + ¼ tsp salt)
  • 40g corn flour
  • 150ml ice cold water
  • 1 tbsp oil
  • ½ tsp chicken stock powder
  • dash of pepper
  1. After the prawns are de-shelled and de-veined, make as many as 7 to 8 horizontal slits at the bottom of the prawns as shown.
  2. Season the prawns with the marinade ingredients and set aside for at least 30 minutes in the fridge.
  3. Coat the prawns with the corn flour, shake off the excess flour and dip into the wet batter.
  4. Heat up some cooking oil in a pot till hot. Deep fry the prawns in the hot oil immediately after dipping into the wet batter from the previous step. When the prawns has turn golden brown, dish and drain well on paper towels.
  5. Serve hot with chilli sauce or mayonnaise or any other sauce as desired.
The purpose of making the horizontal slits at the bottom of the prawns in the first step is to prevent the prawns from curling up and allowing it to stay straight during deep frying.
Recipe by Eat What Tonight at