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Noozan: chicken/prawn balls please?
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Curry_Queen
Posts: 5,589 Forumite
Hi Noozan, just spotted you were online so I wondered if I could possibly ask a quick question please?
I'm struggling to get the batter right when making chicken or prawn balls and hoped you might give me the benefit of your wise knowledge and experience please
Cheers hun
I'm struggling to get the batter right when making chicken or prawn balls and hoped you might give me the benefit of your wise knowledge and experience please
Cheers hun
"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
~
It is that what you do, good or bad,
will come back to you three times as strong!
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Is that the type you might get from the chinese takeaway? Been looking for recipe but they are all slightly different. The chicken in batter with sweet n sour sauce is the kids fave, so I would be top dad if I could get it right (and save a few quid into the bargain)
Any suggestions?Humans only use around forty percent of their brains capacity. Imagine what we could achieve if we used the other seventy percent!0 -
i'm following this thread with keen interest. I *love* chinese food! Would love to make it at home. Especially sweet and sour sauce so it tastes like it's from the local takeaway... *hint hint*
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I have no idea of weights....but a good shake of self raising flour (maybe about 4oz or so), pinch of salt, teaspoon (ish) of baking powder - mix with enough very cold water to make batter the consistency of double cream. Leave to stand for 15 mins in fridge.
Dust chicken with flour, dip in batter, shake off excess and deep fry in hot, fresh oil. Not sure of temperature as I usually hold my hand over the oil and it "feels" hot enough. It's hot enough when you drop the chicken in, it should float to the surface in about 5 - 6 seconds. You will need a spatula or something to keep the chicken submerged in the oil to brown it evenly. Do a few at a time to avoid overcrowding pan and cooling the oil too much.
Let me know how it goes!I have the mind of a criminal genius. I keep it in the freezer next to Mother....0 -
Thank you so much hun, you're a star! :A I'm sure you've told me before but I couldn't find anything either written in my notes or from doing a search on here, sorry
Will try them tomorrow and report back "An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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HTH CQ, I forgot to add (it was late when I posted last night!) that we also whisk in a splash of oil into the batter just before using it.I have the mind of a criminal genius. I keep it in the freezer next to Mother....0
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Batter worked great, very light and crispy, not stodgy like you sometimes get at Chinese takeaways. My son who is a very fussy eater had seven pieces of chicken, egg fried rice and sweet n sour sauce. Said it was as good as our local takeaway,so that is praise indeed.
Anyone have good recipes for the sweet n sour sauce.Humans only use around forty percent of their brains capacity. Imagine what we could achieve if we used the other seventy percent!0 -
I love your name Numptie; I have a coaster beside the PC with numpty on it, hehe!
Have a look in here: http://forums.moneysavingexpert.com/showthread.html?t=38139&page=2&pp=10I have the mind of a criminal genius. I keep it in the freezer next to Mother....0 -
Would these be fattening by any chance? Ha Ha Don't worry about the world coming to an end today. It's already tomorrow in Australia.0
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Noozan wrote:I love your name Numptie; I have a coaster beside the PC with numpty on it, hehe!
Have a look in here: http://forums.moneysavingexpert.com/showthread.html?t=38139&page=2&pp=10
thanks Noozan for the trade secrets 0
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