PRAWN CRACKERS

Cooking time: 5 mins

Ready-made prawn crackers in packets are widely available in supermarkets throughout the country (see also Shopping Guide). Ideal as an accompaniment to drinks or cocktails, they can also be served with Chinese meals for any occasion, hot or cold.

oil for deep-frying

25g (1oz) prawn crackers

Heat the oil in a wok or deep-fryer to hot (about 180°C/350°F), then turn the heat down to moderate (160°C/325°F) and fry 6–8 prawn crackers at a time. They puff-up rather dramatically in a matter of seconds, and when they are expanded fully, they become snow-white in colour and about four times larger in size. Now remove them immediately with a strainer or sieve, shake off excess oil and drain on kitchen paper.

After you have cooked the first two batches, heat the oil again to the required temperature. If the cooked crackers are not to be served within the next hour or two, they should be stored in an airtight container in order to retain their crispness; or they can be recrispened by heating in a low oven for 5–6 minutes.

hancheng

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