Gorengan Sultan: Crispy Prawn Fritters with Fiery Chili Dip
Dim Sim LimGorengan Sultan: Crispy Prawn Fritters with Fiery Chili Dip
Ingredients
For the Crispy Prawn Fritters
- 1 pound large prawns, peeled, deveined, tails on, roughly chopped
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon chicken powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 3 garlic, cloves, minced
- 2 green onions, chopped
- 1 1/4 cups ice water, or as needed
- 4 cups vegetable oil, for deep frying
For the Fiery Chili Dip
- 5 red bird's eye chilies, or to taste, roughly chopped
- 2 garlic, cloves, roughly chopped
- 1 inch ginger, peeled, roughly chopped
- 2 tablespoons fish sauce, Chin-Su brand recommended
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon granulated sugar
- 1/4 cup water
- 2 tablespoons cilantro, fresh, chopped, for garnish
Instructions
- 1
First, let's get that fiery chili dip ready! In a personal blender, combine the red bird's eye chilies, garlic, ginger, Chin-Su fish sauce, fresh lime juice, granulated sugar, and water. Blend until smooth. Taste and adjust seasoning if needed – more spice, more tang, you're the boss! Set aside to let the flavors marry. Boom!
⏱️ 5 min
- 2
Now, for our prawn fritter batter. In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, chicken powder, white pepper, and salt. Give it a good whisk to ensure everything is evenly distributed. This is the foundation of our crispy empire!
⏱️ 3 min
- 3
Add the minced garlic and chopped green onions to the dry ingredients. Gradually pour in the ice water, whisking continuously until you have a smooth batter. It should be thick enough to coat the prawns but still pourable. Don't overmix, a few lumps are fine. Let this batter rest for 15 minutes – this helps activate the gluten and baking powder for ultimate crispiness. Trust the process!
⏱️ 5 min
- 4
While the batter rests, prepare your prawns. Ensure they are roughly chopped into bite-sized pieces. We want texture, not mush! Once the batter has rested, gently fold in the chopped prawns. Don't be shy, get them all coated in that glorious batter.
⏱️ 5 min
- 5
It's WOK TIME! Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). You want that oil shimmering, ready to deliver maximum crisp. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the top. Safety first, but speed is key!
⏱️ 5 min•🌡️ 350
- 6
Carefully drop spoonfuls of the prawn batter into the hot oil, making sure not to overcrowd the wok. Fry for 2-3 minutes per side, or until golden brown and gloriously crispy. Use a metal spider or slotted spoon to flip them. When they're done, they should be a beautiful golden hue, crunchy on the outside, and juicy on the inside. Woo!
⏱️ 6 min•🌡️ 350
- 7
Remove the crispy prawn fritters from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining batter, ensuring the oil maintains its temperature between batches. This is how we get that consistent, sultan-level crispiness!
⏱️ 6 min•🌡️ 350
- 8
Garnish your fiery chili dip with fresh chopped cilantro. Arrange the hot, crispy prawn fritters on a beautiful serving platter. Now we serve! Dip those bad boys into that vibrant chili sauce and experience a flavor explosion. This is Gorengan Sultan, all fire!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimGorengan Sultan: Crispy Prawn Fritters with Fiery Chili Dip
For the Crispy Prawn Fritters
- 1 pound large prawns, peeled, deveined, tails on, roughly chopped
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon chicken powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 3 garlic, cloves, minced
- 2 green onions, chopped
- 1 1/4 cups ice water, or as needed
- 4 cups vegetable oil, for deep frying
For the Fiery Chili Dip
- 5 red bird's eye chilies, or to taste, roughly chopped
- 2 garlic, cloves, roughly chopped
- 1 inch ginger, peeled, roughly chopped
- 2 tablespoons fish sauce, Chin-Su brand recommended
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon granulated sugar
- 1/4 cup water
- 2 tablespoons cilantro, fresh, chopped, for garnish
Instructions
- 1
First, let's get that fiery chili dip ready! In a personal blender, combine the red bird's eye chilies, garlic, ginger, Chin-Su fish sauce, fresh lime juice, granulated sugar, and water. Blend until smooth. Taste and adjust seasoning if needed – more spice, more tang, you're the boss! Set aside to let the flavors marry. Boom!
⏱️ 5 min - 2
Now, for our prawn fritter batter. In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, chicken powder, white pepper, and salt. Give it a good whisk to ensure everything is evenly distributed. This is the foundation of our crispy empire!
⏱️ 3 min - 3
Add the minced garlic and chopped green onions to the dry ingredients. Gradually pour in the ice water, whisking continuously until you have a smooth batter. It should be thick enough to coat the prawns but still pourable. Don't overmix, a few lumps are fine. Let this batter rest for 15 minutes – this helps activate the gluten and baking powder for ultimate crispiness. Trust the process!
⏱️ 5 min - 4
While the batter rests, prepare your prawns. Ensure they are roughly chopped into bite-sized pieces. We want texture, not mush! Once the batter has rested, gently fold in the chopped prawns. Don't be shy, get them all coated in that glorious batter.
⏱️ 5 min - 5
It's WOK TIME! Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). You want that oil shimmering, ready to deliver maximum crisp. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the top. Safety first, but speed is key!
⏱️ 5 min•🌡️ 350 - 6
Carefully drop spoonfuls of the prawn batter into the hot oil, making sure not to overcrowd the wok. Fry for 2-3 minutes per side, or until golden brown and gloriously crispy. Use a metal spider or slotted spoon to flip them. When they're done, they should be a beautiful golden hue, crunchy on the outside, and juicy on the inside. Woo!
⏱️ 6 min•🌡️ 350 - 7
Remove the crispy prawn fritters from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining batter, ensuring the oil maintains its temperature between batches. This is how we get that consistent, sultan-level crispiness!
⏱️ 6 min•🌡️ 350 - 8
Garnish your fiery chili dip with fresh chopped cilantro. Arrange the hot, crispy prawn fritters on a beautiful serving platter. Now we serve! Dip those bad boys into that vibrant chili sauce and experience a flavor explosion. This is Gorengan Sultan, all fire!
⏱️ 2 min