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Crispy Batter for Seafood

 
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susanng
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Joined: 25 Aug 2006
Posts: 13
Location: California

PostPosted: Sun Sep 17, 2006 2:26 pm    Post subject: Crispy Batter for Seafood Reply with quote

There comes a time when you have to start watching what you eat. So, if I am going to induge in fried food, I made sure that the batter is crispy as well as tasty. After several trials and errors, I think the recipe below is quite up to my satisfaction so far.

Crispy Batter for Seafood

Ingredients:

2/3 all purpose flour
1/3 rice flour
1 tsp baking powder,
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susanng
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Joined: 25 Aug 2006
Posts: 13
Location: California

PostPosted: Sun Sep 17, 2006 2:33 pm    Post subject: Crispy Batter for Seafood Reply with quote

Hi! KC members,

Oh, I forgot to mention that California weather is kind of dry and therefore the shrimps remain crispy for quite a while.

With the high humidity in Singapore, I am not sure how long the fried shrimps will stay crispy. If any of you do cook up a batch of fried shrimps, serve them right away. If this recipe works for you, I think the shrimps were be gone in a jiffy! Also, they are delicious dip in sweet chilli sauce diluted with lemon or calamansi juice (S'pore lime).

Enjoy!
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Lynda
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Joined: 18 May 2005
Posts: 113
Location: Malaysia

PostPosted: Mon Sep 18, 2006 9:36 am    Post subject: Reply with quote

Hi,

For the rice flour and all purpose flour are they in cups too?

Thank you. Smile
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susanng
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Joined: 25 Aug 2006
Posts: 13
Location: California

PostPosted: Mon Sep 18, 2006 12:32 pm    Post subject: Reply with quote

Lynda,

I am so sorry for missing out the most important measuring utensil. Yes, it is 2/3 cup all purpose flour and 1/2 cup rice flour.

Enjoy your fried shrimps. We normally refer them as shrimps in the US unless they are the jumbo size which is about 6 to 10 pcs per pound w/o heads - this jumbo shrimp is refer to as prawn.

Cheers,
Sue
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Lynda
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Joined: 18 May 2005
Posts: 113
Location: Malaysia

PostPosted: Tue Sep 19, 2006 11:38 am    Post subject: Reply with quote

Will let you know once I have tried it out.

Thanks again. Smile
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Tue Sep 19, 2006 11:42 am    Post subject: Reply with quote

Susan, do you have the measurement in grams? I am not sure how much is 7/8 of a cup. My measuring cups do not have 1/8 measurement.
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susanng
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Joined: 25 Aug 2006
Posts: 13
Location: California

PostPosted: Wed Sep 20, 2006 1:09 pm    Post subject: Reply with quote

Alannia,

The website below has all the informantion you need for weight and measure reference. It's great, check it out ...

http://www.hormel.com/templates/knowledge/unitsofmeasure.asp

I don't think you can link directly, however, copy the above web address and paste it in your yahoo search.

If you don't have any luck, here's the answer to your questions.

1/8 cup = 28 grams
7/8 cup = 198 grams

Good Luck,
Sue
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alyssa
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Joined: 05 Dec 2004
Posts: 132
Location: Singapore

PostPosted: Wed Sep 20, 2006 2:37 pm    Post subject: Reply with quote

Alannia, 7/8 cup water is around 210 ml water... so you can do it that way too Wink
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Wed Sep 20, 2006 6:19 pm    Post subject: Reply with quote

Thanks, Susan & Alyssa.
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piroshok
Kitchen Hand


Joined: 23 Jul 2005
Posts: 224
Location: Melbourne, Australia

PostPosted: Wed Sep 20, 2006 7:46 pm    Post subject: Reply with quote

What I know if you add fine rice flour to AP flour you end up with
pastry flour but Japs go evenb further by adding some alcoholic sake they say it makes it even crispier. I think they call it tempura -ko
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Rome wasn't built in a day
Romans founded London and English discovered real food 2007 years later:)
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susanng
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Joined: 25 Aug 2006
Posts: 13
Location: California

PostPosted: Sat Sep 23, 2006 10:34 am    Post subject: Reply with quote

Just realised I made another booboo, piasheh, piasheh Embarassed

Flour should be 2/3 cup all purpose flour and 1/3 cup rice flour

Have fun trying out this fried shrimp recipe.

Sue
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