how how do you keep the batter from sliding off the prawn when it hits the oil? I've tried patting them dry on paper towels before dipping in the batter; I've tried dredging them in flour before dipping in the batter...nothing seems to work!
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Thank you very much, Rui.
Thanks, ellebyam. I'll try that the next time. I hadn't even thought about using a thermometer (don't have one!) I don't even have a real deep fryer--just saucepan & I use the old-fashioned bread cube temp test.
You can check the oil temperature by dropping a granule of rock salt in it. If the granule floats and sizzles, your hot oil is ready. Another way coating prawns:coat first in a flour-cornstarch mixture, dip in egg then in breadcrumbs.
Ok--my husband picked up some more yesterday--and I just noticed, for the first time, not only "previously handled frozen," but also says "pre-cooked." (DUH! they're pink! Should'a known!) Does that make a difference?
It doesn't make a difference the whole idea is of the batter to stay the egg helps well for me thanks