MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Deep Fried Prawns with Batter (Jow Ha)
  Categories: Chinese, Seafood, Ceideburg 2
       Yield: 1 servings
  
       1 lb Prawns
       1 ts Salt
     3/4 c  Flour
       2 ts Baking powder
       1 c  Cornstarch [Yep++1 cup...
            -S.C.]
       1    Egg
       1 tb Oil
     3/4 c  Water
       4 c  Oil
  
   Shell and devein prawns, leaving the tails on.  Devein and clean.
   Sprinkle with salt and mix well.  Refrigerate for two hours.  Mix
   flour, baking powder, cornstarch, eggs, oil and water to make a
   batter.
   
   COOKING: Heat wok. Add 4 cups oil and reheat. Holding the prawns by
   the tails, dip in batter, then drop into hot oil.  Fry until golden,
   turning once.  Drain.  Serve hot.
   
   Do-ahead notes: Deep fry, cool and freeze. Preheat oven to 350F. Place
   frozen prawns in single layer on cookie sheet and heat for 12 to 15
   minutes.
   
   Comments: Use cocktail sauce, chili sauce or sweet and sour sauce for
   dipping. One cup prepared biscuit mix may be substituted for the
   flour and baking powder.
   
   Yield: 4 servings.
   
   From “The Chinese Village Cookbook.” A practical guide to Cantonese
   country cooking.  Rhoda Yee, Yerba Buena Press, San Francisco.  1975.
   
   Posted by Stephen Ceideberg; April 28 1991.
  
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