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I can’t say anything about you, but for me, the restaurant trips aren’t complete without a prawn starter. Being an ardent seafood lover, prawns are one of the best things I enjoy eating. However, among all the delicious prawn starters, Bali Prawns are the one that has kept me hooked to their deliciousness for a very long time. However, my tryst with Bali Prawns saw an unexpected twist when I tried making it at home. The prawns were soggy, oily and not as flavourful as the restaurant. So, keep five tips in mind while making Bali Prawns at home.
Seasoning Is Important
Make sure you season the cleaned, deshelled and deveined prawns with salt and lemon juice to make them moist and soft. Also, be careful while deshelling the prawns to keep the tail intact.
Use Gloves To Avoid The Mess
While making Bali Prawns, one of the main issues is the mess created by the constant dipping of the prawns in the batter and the cornflakes. Use plastic gloves while dipping the prawns to avoid the lot.
Temperature Of The Oil
Make sure the oil is hot when you drop the prawns into it and reduce it back to medium-low to cook them and prevent them from burning. It is the most crucial step to get crispy prawns at home.
Ingredients Are The Game Changers
Ingredients added to the batter are essential to make the exterior crispy and delicious. Add a beaten egg, honey, some red chilli powder to the flour better to make your prawns crispy and decadent.
Consistency Of The Batter
Make a smooth batter that is not very thin or thick. Then, gradually add water in small amounts to adjust the consistency according to the egg and honey.
Keep these tips in your mind the next time you make Bali Prawns. Then, try the embedded recipe and let us know how it turns out.
