IMG_8837my mum has always been making this dish since we were young..
and i certainly remember this being the first dish to be totally wiped out at parties because it’s so good when served hot.. try it


1kg deep sea prawn ~ about 22

prawn seasoning ~ add the following as appropriate and according to personal preference
soy sauce
ginger, chopped ~ add if desired
sesame oil

11 heaped tbsp self raising flour
4 tbsp rice flour
1/2 tsp sea salt
2 tbsp oil
water ~ as appropriate
1 egg white, divided into 2 portions


海虾 1公斤,约 22条

海虾调味料 ~以下请依照个人口味适量调味

自发粉 11大匙
粘米粉 4大匙
海盐 1/2小匙
油 2大匙
蛋白 1颗,分两份


IMG_8818season prawns for at least 2 hours

IMG_8808when ready to fry, prepare batter. mix self raising flour, rice flour and sea salt together. add in water and mix

IMG_8809add more water as needed to get a slightly thick batter

IMG_8811stir in oil, and blend well

IMG_8813beat egg white slightly

IMG_8817add in half portion of egg white into batter. *UPDATED: add the other half portion egg white to prawns
面糊加入半份蛋白.*注意: 另半份调入海虾

IMG_8816your final batter should look something like that ~ i.e. it leaves a mark before disappearing
准备好的面糊应该是这样滴 ~ 勺起时,面糊会留下痕迹

IMG_8821bring a wok of oil to boil over medium high heat

IMG_8826dip prawn into batter

IMG_8827place gently into oil

IMG_8828turn the prawn when one side begins to turn golden brown

IMG_8832once prawn is cooked, turn to high heat for a final fry. this primarily serves to remove additional oil from the prawn

IMG_8833turn prawns out on a napkin to soak off additional oil

IMG_8839serve hot and enjoy

Personal notes/温馨小贴士:

IMG_8838– mum told me to add a bit of eno salt to flour mixture if you want to avoid (kids especially) developing a sore throat after eating (temperature hot) fried food
阿母说如担心(尤其是小朋友)吃了热的炸虾后会上火(也就是发热),可在面粉中加入适量 ENO 果子盐

IMG_8843to get a nice curl from frying the prawn (instead of a straight looking prawn), cut 2 very small snips on the inner side of the prawn before seasoning


(21) Comments

  • Quek Mui Luan (May 13, 2015)

    ”蛋白 1颗,分两份“ — 请问你只用一份蛋白 ?

  • Mimi Bakery House (May 13, 2015)

    That\’s off the prawn posting but I love your nail art…so ke ai!!!!

    Yes, these prawns are best eaten warm…来几只吧!!!

  • Janet (May 13, 2015)

    Thanks for sharing. My late grandma used to cook this and it was one of my favorites. Seeing this recipe brings back warm memories. I am more of a baker than a cook, but will definitely try this. Cheers!

  • 婉婉下午茶 (May 13, 2015)


  • chloe (May 14, 2015)

    Hi Victoria. These fried prawns look so light and crispy. Just wondering if I am using plain flour instead of self raising flour how much baking powder should I add in for the 11 tbsp. Thanks for your help. Regards Lauren

    • Victoria Bakes (May 14, 2015)

      Hi Lauren, how r u. I suggest u prepare one cup of homemade raising flour and then measure out the required amount as compared to making 11 tbsp. keep the unused portion for future use.

      Hope this helps

  • Rumbling Tummy (May 14, 2015)

    ohhhh this is my favourite dish when mom cooks too. I hardly cook this becoz of the oil. Will try your eno tip. Thanks for sharing.

  • Qi Qi in the house (May 14, 2015)


  • Aunty Young (May 14, 2015)


  • Daisy Tang (May 14, 2015)


  • May Law (May 14, 2015)

    再来强推! 现在连阿母的秘密都公开啦, 亲你你。。会被阿母骂叻! 嘻嘻。。。

  • Mel (May 14, 2015)

    When I was young, my mum used to make this for us too…. (we called this \”Heir Keen\” in Hainanese). But now she rarely make dishes that is deep fried….she said unhealthy wor… I guess I will have to make this in my own kitchen then.

  • Michellr (September 14, 2015)

    I tried your recipe, it taste good!. But I have 1 big problem. After dipping into the batter ( and yes i use Self Raising Flour), it didnt \” Bubble\”. It came out like normal fried prawn. How do I rectify this problem? Thanks.

    • Victoria Bakes (September 14, 2015)

      hi, you put the rice flour right? did your batter leave a ribbon stage?

      • Michellr (September 15, 2015)

        Yes, I mix with the rice flour too.
        Ribbon stage, let me observe again next round. This is the possible reason?

        • Victoria Bakes (September 15, 2015)

          Yes, if batter is too thin, it drips off and you won\’t have much to rise. Also, temperature of oil. U want it to give it that burst

  • Brenda (February 17, 2016)

    Hi, is the rice flour the same as glutinous flour? Thks

    • Victoria Bakes (February 18, 2016)

      Hi Brenda, no it\’s different. if you understand chinese, it is 粘米粉, glutinous rice flour is 糯米粉

  • ykchoi_yin (January 22, 2017)

    Hi victoria, that looks simply gorgeous.. i just wonder if that batter can be used to fry sotong as well?i had this deep fried sotong ring at a restaurant that the batter was very puff up & very crispy.. have u tried with sotong? thanks a lot for sharing

    • Victoria (January 22, 2017)

      Hi, go ahead! Good idea really! My helper is allergic to prawns and she use the batter with hotdog and crab sticks. In fact fry the leftover batter.. you will be surprised someone in the family actually loves it

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Victoria Bakes – Baking into the Ether