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Crispy Batter fried prawns

Crispy Batter Fried Prawns

Rachi Fernandopulle
Prawns cooked in batter
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer
Cuisine Chinese
Servings 4 People


  • Pot and pans


  • 500 g Prawns Whole, raw with tail, no head
  • 1/2 tsp Salt
  • 1/2 tsp Pepper


  • 60 g All-purpose flour
  • 2 tsp Baking powder
  • 85 g Corn flour
  • 1 Egg
  • 110 g Water
  • 1/4 tsp Turmeric
  • 1 tbsp Oil Canola, Vegetable
  • 1/2 tsp Salt
  • Oil for deep frying


  • Marinade the prawns with salt and pepper, leave in the fridge for 30 minutes or until needed
  • In a medium bowl add all ingredients for the batter and mix well using a whisk.
    Please note the turmeric is used just for the colour, make sure you use just enough for the colour to pop out.
  • Heat a pan with oil on high heat, enough oil to deep fry the prawns
  • Make sure the oil is hot, to test the oil, you can add a little batter into the oil.
    Once the oil has come to the right temperature, lower the fire to a medium heat (if the fire is too high, the prawn batter will burn on the outside and the prawns will be raw inside)
  • Holding the prawns from its tail, one by one, dip the prawns into the batter and drop it into the hot oil. Deep fry until it is golden brown, Once cooked take the prawns off the fire using a slotted spoon and drain all the oil on a paper towel
  • Serve warm and immediately as the batter will not hold for a long time


Keyword Crispy Batter Fried Prawns