Hihi Ailin. We noticed that too. You can try Phoon Huat or dry grocery stores. Btw, if you want your prawn balls to be puffier, you can add half or 1 tsp of baking soda to the batter.
@Kohailin... Prime self raising flour is available at NTUC Cold Storage Giant and most local provision store..if you cannot locate it, just ask the sales assistant for help
@@spicenpans I started to follow you also on Facebook Chef! I sure wish I could visit Singapore 🇸🇬 some day! Very Classy & Family oriented place good Sir! 👍 May God Keep Blessing your channel and your family. 🙏
I love this. Reminds me of Chinese restaurants as a kid dipping in Chinese hot mustard. Fairly easy to cook once you stir up the batter. So crispy. I’m doing this 🥰
Hello Roland! Thank you for your spectacular teaching and demonstrations. I am reacquainted with all my favourite Chinese delicacies. Prawn fitters was my India born granny's favourite too. I have been wanting to learn it ever since. I take this opportunity to wish you and your loved ones Happy New Year. May God's grace and goodness find you.❤🎉
Спасибо Шеф! Готовлю по Вашим рецептам, Большое Спасибо Вам от всей моей семьи!👍👍Thanks Chief! I cook according to your recipes. Thank you very much from my entire family!👍👍
Gong Xi Fa Cai to Chef Roland, Jamie and team members for giving so many excellent recipes from my hometown and inspire me to cook them for my family members.
maybe this is like those selling at economics rice that hold the crisp so well even after long period of time , cant wait to use this in fish , and we have Fish and Chip😊
Hi Chef, where to buy Sunshine Self Raising Flour in Singapore? I can't find it at FairPrice, Prime, Mustafa, Cold Storage and Sheng Siong.
Hihi Ailin. We noticed that too. You can try Phoon Huat or dry grocery stores. Btw, if you want your prawn balls to be puffier, you can add half or 1 tsp of baking soda to the batter.
@Kohailin... Prime self raising flour is available at NTUC Cold Storage Giant and most local provision store..if you cannot locate it, just ask the sales assistant for help
..and very easily available at SSiong
you can use all purpose flour and add yeast
My favorite Chef! 🙏👍 Muchas Gracias for your Cooking Energy....smooth & relaxed style & you teach us well Chef!
Greetings from California 🇺🇸
Thank you so much, Timenow!! 🤗🤗
@@spicenpans I started to follow you also on Facebook Chef! I sure wish I could visit Singapore 🇸🇬 some day! Very Classy & Family oriented place good Sir! 👍 May God Keep Blessing your channel and your family. 🙏
Looks so delicious 😋 I look forward to making this recipe soon thanks for the info on the shrimp tail hack
Hope you enjoy, Mary.
I love this. Reminds me of Chinese restaurants as a kid dipping in Chinese hot mustard.
Fairly easy to cook once you stir up the batter. So crispy. I’m doing this 🥰
This dish is called Camaron Rebosado here in the philippines. Great as beer chow. Sometime we add beer into the batter
Looks so good!!! I was looking for a good recipe for social occasions, thank you!!
Hope you enjoy. Happy cooking 😋😋😋
Merci beaucoup notre CHEF pour les délicieux recettes! 🙏🏻🙏🏻🙏🏻
Hello Roland!
Thank you for your spectacular teaching and demonstrations. I am reacquainted with all my favourite Chinese delicacies. Prawn fitters was my India born granny's favourite too. I have been wanting to learn it ever since.
I take this opportunity to wish you and your loved ones Happy New Year. May God's grace and goodness find you.❤🎉
Looks very good. Will definitely make them soon.
Prawns / look so nice / crunchy golden brown i wish i had some now yum yum yum brilliant belfast northern ireland
Wah shiok my all time favorite CNY deep fried prawns 🍤🍤🍤🍤 😋🤤😋😋😋😋😋
Hi Roland, many thanks for sharing. Looks so delicious. Thank you recipe mate. Have a great weekend.
Thank you so much, mate. Have a wonderful week ahead.
@@spicenpansHappy New Year of the Dragon to you and family my friend you are an EXCELLENT CHEF good old fashion Chinese the best
Спасибо Шеф! Готовлю по Вашим рецептам, Большое Спасибо Вам от всей моей семьи!👍👍Thanks Chief! I cook according to your recipes. Thank you very much from my entire family!👍👍
...thank you so much for the recipe..it really comes in a good festive time... greetings all the way from Singapore 🤩🤩💕❣️💓💕
Happy cooking, Fauzia!
Great tip on the self raising flour. and prawntail.. Thanks. Maybe you can do a video on Tau Kwa Pau one day.
Wow! Look so easy. Thanks chef Roland.
Thank you for sharing.
It’s my favorite dish ❤
Happy New Year to you and your family!
Thank you. Look really delicious 😋❤️
My pleasure 😊 happy cooking, j3f00at!
Chef Roland, adding this delicious dish to my CNY reunion dinner 😊😊😊Blessed New Year to you 🍊🍊
WoooW very nice, thank you sir for sharing this video to us.
Great idea chef !!
🦐🦐🦐🦐🦐👌🏻😋
Thank you for sharing!! ♥️
Thank you for sharing your knowledge.
Gong Xi Fa Cai to Chef Roland, Jamie and team members for giving so many excellent recipes from my hometown and inspire me to cook them for my family members.
Greetings from Redondo Beach CA 🇺🇸. Looks delicious. Nice video. Cheers 🥂
That’s delicious 😋 Thank you ❤️❤️❤️❤️
*Thank you recipe❤*
Most welcome 😊 Inas!
Making me wish , looks delicious ❤
I use a sweet and sour recipe for these, very tasty.
Amazing!
Gosh so easy and i love prawns! Thank you for sharing!
Tq for the explanation
You’re most welcome, Joel. Happy cooking!
Love it!!!
Happy cooking, Helen!
Looks good trying tonite Cheers.
Yummy yummy thank you chef👌🏽💙
Yum 😋 Can I replace margarine with oil ? Thank you.
❤❤❤❤
maybe this is like those selling at economics rice that hold the crisp so well even after long period of time , cant wait to use this in fish , and we have Fish and Chip😊
Thanks
Thank you so much, Fauzia. You’re so kind 🙏🙏🙏
That looks fire
Hi chef! Can i use fish instead of prawns? Watching from Philippines Thank you!
Mr Chef, can this same kind of flour be used for frying nian gao. Thank you.
Hi ,No need cold water for the batter,just normal tap water?Thank you
hi chef, instead of margarine, can i use some vegetable oil instead?
If can't find self raising flour, can substitute all purpose flour by adding ½tbsp baking powder or 1 tbsp?
Thankyou chief
Hi roland. Can I rest the batter in the fridge overnight? Just cover with cling wrap?
Yes you can
Hi, can i ask why do some people add egg into the batter?
What does egg do to the batter?
Sarap Yummy 🇵🇭
Yummy 😋
Does it still taste crispy after a while?
Thank you. I ate these at our favorite Chinese restaurant in San Francisco growing up until they closed. So sad.
Huat ah😘Gong Xi Fa Cai😊
Thanks so much, Pink. GXFC!!
Makes me ‘lau chui nuah’ 😂
I would be turning them into honey king prawns.
How long do they stay crispy?
The flour available in my country is different, what is the percentage of protein in the flour you used?
About 9.5%
Where can I buy that exact wok?????
❤
Hi chef, can we use this batter to cook 年糕？
I have tried. Yes can use same batter to fry nian gao
What about the shells???
3:09 it has been shelled
seem like for the flour part, you forgot to place in egg white,😅😅😅
really ,use margerine rather than use butter ,my experiance too
They not say flour they say fluh.
@KhMerMusi...You still understood, what he meant. LOL!
Silly boy. Be a happy musician.
You should try speaking Chinese. 🤣
lol. I blame it on my teacher. Our generation pronounces it this way. No joke.
@@spicenpansBLÂME YOUR TEACHER MAYBE HER HIS MOUTH HAVE CLEFT LIP NEED SURGERY 😢😢😢😢
li ke
Chef, no offence, but Margarine is very bad for health.
Yes you’re right. Don’t take it everyday. Happy cooking!
46 comments no one teaches the chef how to cook except 1. 😂. Foyoh .
Eat in moderation or just less qty
Looks so delicious 😋 I look forward to making this recipe soon thanks for the info on the shrimp tail hack
Happy cooking, Mary!!