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
@@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. 🙏
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 🥰
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.❤🎉
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!👍👍
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.
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, 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. 🙏
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 🥰
Thanks
Thank you so much, Fauzia. You’re so kind 🙏🙏🙏
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.❤🎉
Looks so good!!! I was looking for a good recipe for social occasions, thank you!!
Hope you enjoy. Happy cooking 😋😋😋
...thank you so much for the recipe..it really comes in a good festive time... greetings all the way from Singapore 🤩🤩💕❣️💓💕
Happy cooking, Fauzia!
Merci beaucoup notre CHEF pour les délicieux recettes! 🙏🏻🙏🏻🙏🏻
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
Wah shiok my all time favorite CNY deep fried prawns 🍤🍤🍤🍤 😋🤤😋😋😋😋😋
Chef Roland, adding this delicious dish to my CNY reunion dinner 😊😊😊Blessed New Year to you 🍊🍊
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!👍👍
Thank you for sharing.
It’s my favorite dish ❤
Happy New Year to you and your family!
Looks so delicious 😋 I look forward to making this recipe soon thanks for the info on the shrimp tail hack
Happy cooking, Mary!!
Great tip on the self raising flour. and prawntail.. Thanks. Maybe you can do a video on Tau Kwa Pau one day.
WoooW very nice, thank you sir for sharing this video to us.
Wow! Look so easy. Thanks chef Roland.
This dish is called Camaron Rebosado here in the philippines. Great as beer chow. Sometime we add beer into the batter
Looks very good. Will definitely make them soon.
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.
This was a childhood favorite of mine.
Thank you for sharing your knowledge.
Greetings from Redondo Beach CA 🇺🇸. Looks delicious. Nice video. Cheers 🥂
Yum 😋 Can I replace margarine with oil ? Thank you.
Thank you. Look really delicious 😋❤️
My pleasure 😊 happy cooking, j3f00at!
I use a sweet and sour recipe for these, very tasty.
That’s delicious 😋 Thank you ❤️❤️❤️❤️
❤❤❤❤
Great idea chef !!
🦐🦐🦐🦐🦐👌🏻😋
Thank you for sharing!! ♥️
Making me wish , looks delicious ❤
hi chef, instead of margarine, can i use some vegetable oil instead?
Yummy yummy thank you chef👌🏽💙
Amazing!
Looks good trying tonite Cheers.
Mr Chef, can this same kind of flour be used for frying nian gao. Thank you.
Tq for the explanation
You’re most welcome, Joel. Happy cooking!
Hi chef! Can i use fish instead of prawns? Watching from Philippines Thank you!
Hi ,No need cold water for the batter,just normal tap water?Thank you
Love it!!!
Happy cooking, Helen!
*Thank you recipe❤*
Most welcome 😊 Inas!
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😊
Gosh so easy and i love prawns! Thank you for sharing!
If can't find self raising flour, can substitute all purpose flour by adding ½tbsp baking powder or 1 tbsp?
Hi roland. Can I rest the batter in the fridge overnight? Just cover with cling wrap?
Yes you can
Does it still taste crispy after a while?
Yummy 😋
That looks fire
Hi chef, can we use this batter to cook 年糕？
I have tried. Yes can use same batter to fry nian gao
Hi, can i ask why do some people add egg into the batter?
What does egg do to the batter?
Thankyou chief
The flour available in my country is different, what is the percentage of protein in the flour you used?
About 9.5%
How long do they stay crispy?
Sarap Yummy 🇵🇭
Where can I buy that exact wok?????
Thank you. I ate these at our favorite Chinese restaurant in San Francisco growing up until they closed. So sad.
Huat ah😘Gong Xi Fa Cai😊
Thanks so much, Pink. GXFC!!
I would be turning them into honey king prawns.
Makes me ‘lau chui nuah’ 😂
What about the shells???
3:09 it has been shelled
❤
seem like for the flour part, you forgot to place in egg white,😅😅😅
really ,use margerine rather than use butter ,my experiance too
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 😢😢😢😢
No msg.
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
So he doesnt remove the shit line in the prawn 🤮🤣
Haha we did. Just wasn’t shown in the video.
@@spicenpans looks amazing
Looks so delicious 😋 I look forward to making this recipe soon thanks for the info on the shrimp tail hack
Hope you enjoy, Mary.