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Hello, I am Wong Hon Keung, Head Chef of The Square at Exchange Square.
Today, I am going to prepare golden crispy prawns with tangerine sauce.
We'll use Vietnamese tiger shrimps. Shells have been removed.
Next, we'll make slits along the backs of the shrimps to make them easier to cook.
We'll make three cuts on the back to make it look nicer.
Done.
Add a little bit of salt and sugar.
Just a bit of seasoning is enough or else it'll overwhelm the original flavours of the seafood.
Mix it well. Then, set aside for a few minutes to let the flavours absorb into the meat.
Next, we'll prepare the batter.
This is the batter for Cantonese cuisine. It's actually quite similar to tempura batter.
The ingredients of the batter are very simple: baking powder, flour, corn starch and glutinous rice flour.
The most important thing to remember is that the portion of oil and water has to be very precise.
If there's too little water, the batter will be too thick and will affect the texture of the prawns.
The oil makes the batter looser, so the proportion has to be just right.
Now, turn on the stove and heat the wok.
The oil can't be too hot or the prawns will look too dark coloured and less appealing.
Drizzle a few drops of batter to test its temperature.
If it is okay, the batter will float once it is deep-fried.
Shake off any excess batter before putting the prawns in.
Remember that even if the prawns are floating, it does not mean they are fully cooked.
Prawns coated in batter will float, so we have to deep-fry them for around 3 minutes.
Before removing them, turn up the heat again to get rid of any excess oil within the meat.
Drain on paper towels and then put on the plate.
We use tangerine as the main ingredient of the sauce.
Pour tangerine puree into the bowl.
Then, tangerine lemon sauce and plum sauce.
These sauces are all sweet so we'll add some salt to offset the sweetness.
Mix it well and then we'll reheat it before we put it on the dish.
Now, we'll pour it into the wok.
Don't turn the heat too high as the sauce contains a lot of sugar and will be easily burned.
Drizzle it onto the prawns and put some salty tangerine to add an extra layer of flavour.
Now, we have finished the golden crispy prawns with tangerine sauce.