7 Ingredient Crispy Prawn Ball Recipe From Scratch! 炸虾球 Chinese Crunchy Shrimp Fritter Recipe
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- Опубліковано 7 чер 2024
- These delightful crispy prawn balls, a popular dish in Singaporean Chinese cuisine, never fail to satisfy our taste buds. Just a glance at these golden delights is enough to make our mouths water. These prawn balls, loved by both family and guests, have become a fixture at our gatherings. The best part? Crafting these culinary wonders is a breeze, requiring just seven simple ingredients. This recipe was passed down from our uncle, who worked as a chef in Singapore's Kheng Luck and Redhouse restaurants. Make these yummy prawn fritters for your loved ones and friends this Chinese New Year. By the way, this recipe is a simplified version of our previous recipe ( • Secret Revealed! Super... . We would highly recommend you use the other recipe if you want your prawn fritters to be puffier. We have filmed a new one to make the procedure more clear and easy to understand. Happy cooking!
We wish you joy in your culinary adventures and Gong Xi Fa Cai every day!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Make Crispy Prawn Fritters w/ Only 7 Ingredients! 炸虾球 Chinese Crunchy Prawn Ball Recipe
Makes about 12 prawn balls, depending on the size of each prawn.
INGREDIENT LIST
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Batter
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150g (5.29 oz) self-raising flour
10g (0.35 oz) rice flour
20g (0.71 oz) margarine
0.5 tsp MSG
200ml (6.76 fl oz) water (Adjust accordingly because different brands of flour absorb water differently. Just make sure you can draw a ribbon by dripping the mixture on top before it sinks in.)
Marinated prawns
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500g (17.64 oz) prawns, deshelled & deveined (weight taken without shells is 270g (9.52 oz))
0.25 tsp salt
0.25 tsp sugar
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Instant cereal www.nestleprofessional.com.sg...
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Want to buy the kitchen tools like the ones we used in the video? Check out what we found online that you might like:
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Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers! - Навчання та стиль
Hi Chef, where to buy Sunshine Self Raising Flour in Singapore? I can't find it at FairPrice, Prime, Mustafa, Cold Storage and Sheng Siong.
Hihi Ailin. We noticed that too. You can try Phoon Huat or dry grocery stores. Btw, if you want your prawn balls to be puffier, you can add half or 1 tsp of baking soda to the batter.
@Kohailin... Prime self raising flour is available at NTUC Cold Storage Giant and most local provision store..if you cannot locate it, just ask the sales assistant for help
..and very easily available at SSiong
you can use all purpose flour and add yeast
My favorite Chef! 🙏👍 Muchas Gracias for your Cooking Energy....smooth & relaxed style & you teach us well Chef!
Greetings from California 🇺🇸
Thank you so much, Timenow!! 🤗🤗
@@spicenpans I started to follow you also on Facebook Chef! I sure wish I could visit Singapore 🇸🇬 some day! Very Classy & Family oriented place good Sir! 👍 May God Keep Blessing your channel and your family. 🙏
Wow! Look so easy. Thanks chef Roland.
Looks very good. Will definitely make them soon.
Thank you for sharing your knowledge.
Merci beaucoup notre CHEF pour les délicieux recettes! 🙏🏻🙏🏻🙏🏻
That’s delicious 😋 Thank you ❤️❤️❤️❤️
Thank you for sharing.
It’s my favorite dish ❤
Happy New Year to you and your family!
Wah shiok my all time favorite CNY deep fried prawns 🍤🍤🍤🍤 😋🤤😋😋😋😋😋
Looks so good!!! I was looking for a good recipe for social occasions, thank you!!
Hope you enjoy. Happy cooking 😋😋😋
I love this. Reminds me of Chinese restaurants as a kid dipping in Chinese hot mustard.
Fairly easy to cook once you stir up the batter. So crispy. I’m doing this 🥰
Great idea chef !!
🦐🦐🦐🦐🦐👌🏻😋
Thank you for sharing!! ♥️
Amazing!
Yummy yummy thank you chef👌🏽💙
Making me wish , looks delicious ❤
Looks so delicious 😋 I look forward to making this recipe soon thanks for the info on the shrimp tail hack
Hope you enjoy, Mary.
WoooW very nice, thank you sir for sharing this video to us.
Chef Roland, adding this delicious dish to my CNY reunion dinner 😊😊😊Blessed New Year to you 🍊🍊
Looks good trying tonite Cheers.
Greetings from Redondo Beach CA 🇺🇸. Looks delicious. Nice video. Cheers 🥂
Hello Roland!
Thank you for your spectacular teaching and demonstrations. I am reacquainted with all my favourite Chinese delicacies. Prawn fitters was my India born granny's favourite too. I have been wanting to learn it ever since.
I take this opportunity to wish you and your loved ones Happy New Year. May God's grace and goodness find you.❤🎉
Love it!!!
Happy cooking, Helen!
Prawns / look so nice / crunchy golden brown i wish i had some now yum yum yum brilliant belfast northern ireland
Hi Roland, many thanks for sharing. Looks so delicious. Thank you recipe mate. Have a great weekend.
Thank you so much, mate. Have a wonderful week ahead.
@@spicenpansHappy New Year of the Dragon to you and family my friend you are an EXCELLENT CHEF good old fashion Chinese the best
Great tip on the self raising flour. and prawntail.. Thanks. Maybe you can do a video on Tau Kwa Pau one day.
...thank you so much for the recipe..it really comes in a good festive time... greetings all the way from Singapore 🤩🤩💕❣️💓💕
Happy cooking, Fauzia!
Thank you. Look really delicious 😋❤️
My pleasure 😊 happy cooking, j3f00at!
*Thank you recipe❤*
Most welcome 😊 Inas!
Tq for the explanation
You’re most welcome, Joel. Happy cooking!
That looks fire
Спасибо Шеф! Готовлю по Вашим рецептам, Большое Спасибо Вам от всей моей семьи!👍👍Thanks Chief! I cook according to your recipes. Thank you very much from my entire family!👍👍
This dish is called Camaron Rebosado here in the philippines. Great as beer chow. Sometime we add beer into the batter
I use a sweet and sour recipe for these, very tasty.
Thankyou chief
Yummy 😋
Sarap Yummy 🇵🇭
Gosh so easy and i love prawns! Thank you for sharing!
❤❤❤❤
Gong Xi Fa Cai to Chef Roland, Jamie and team members for giving so many excellent recipes from my hometown and inspire me to cook them for my family members.
Yum 😋 Can I replace margarine with oil ? Thank you.
Thanks
Thank you so much, Fauzia. You’re so kind 🙏🙏🙏
Mr Chef, can this same kind of flour be used for frying nian gao. Thank you.
maybe this is like those selling at economics rice that hold the crisp so well even after long period of time , cant wait to use this in fish , and we have Fish and Chip😊
❤
hi chef, instead of margarine, can i use some vegetable oil instead?
Hi ,No need cold water for the batter,just normal tap water?Thank you
Hi chef! Can i use fish instead of prawns? Watching from Philippines Thank you!
Makes me ‘lau chui nuah’ 😂
How long do they stay crispy?
a simple sweet an sour sauce like at Asian restaurants is my go to with shrimp. I'm hoping rice flour can be substituted for corn starch.
If can't find self raising flour, can substitute all purpose flour by adding ½tbsp baking powder or 1 tbsp?
Where can I buy that exact wok?????
Does it still taste crispy after a while?
Hi roland. Can I rest the batter in the fridge overnight? Just cover with cling wrap?
Yes you can
Hi, can i ask why do some people add egg into the batter?
What does egg do to the batter?
Huat ah😘Gong Xi Fa Cai😊
Thanks so much, Pink. GXFC!!
What is the best oil to fry these in? Thank you in advance.
Hi NJ. This is an interesting article. www.medicalnewstoday.com/articles/325266#_noHeaderPrefixedContent Hope it helps
Thank you. I ate these at our favorite Chinese restaurant in San Francisco growing up until they closed. So sad.
Hi chef, can we use this batter to cook 年糕？
I have tried. Yes can use same batter to fry nian gao
The flour available in my country is different, what is the percentage of protein in the flour you used?
About 9.5%
I would be turning them into honey king prawns.
What about the shells???
3:09 it has been shelled
seem like for the flour part, you forgot to place in egg white,😅😅😅
They not say flour they say fluh.
@KhMerMusi...You still understood, what he meant. LOL!
Silly boy. Be a happy musician.
You should try speaking Chinese. 🤣
lol. I blame it on my teacher. Our generation pronounces it this way. No joke.
@@spicenpansBLÂME YOUR TEACHER MAYBE HER HIS MOUTH HAVE CLEFT LIP NEED SURGERY 😢😢😢😢
really ,use margerine rather than use butter ,my experiance too
li ke
Chef, no offence, but Margarine is very bad for health.
Yes you’re right. Don’t take it everyday. Happy cooking!
46 comments no one teaches the chef how to cook except 1. 😂. Foyoh .
Eat in moderation or just less qty
Looks so delicious 😋 I look forward to making this recipe soon thanks for the info on the shrimp tail hack
Happy cooking, Mary!!