How do I make my balls crispy?

[Chillum]

Any tips on how to get my prawn-ball batter more like the take-away version? My attempts are tasty but thin, I want a thick doughy batter. 

[Mowbray]

Make the batter a thicker consistency by adding more flour and less water - that should do the trick.

Enjoy

[Chillum]

eggs or not? I've also advised to use ice-cold sparkling water - any benefits in this?

[Mowbray]

I usually use flour and water but you can add eggs.  Make sure you season the batter with salt and pepper otherwise it will be bland.

I don't know about the 'ice cold sparkling water' thing but you could give it a try.

[brachiopod]

I wouldn't use eggs - makes it too spongy.

I agree with Mowbray, make the batter to a thicker consistency (less liquid / more flour).

Have you tried substituting soda water or even beer as the liquid?

[Beswad]

Add a tablespoon of vegetable oil  to your batter this will make your prawn balls more golden and have a smoother appearance.

Fry it in a medium heat then when it's ready to be taken it out, turn up the heat for about 1min this should give the batter an extra crispiness.

[madgeezer]

try potato starch instead of flour

[Chillum]

many thanks.

[JinxtheCat]

stand naked in front of an open fire :-)

[Clare A]

Suggestion:

Give an initial fry in a thick batter (with or without eggs, according to preference) then hoik yer balls out, give 'em another coating, and fry again!

[Chillum]

Clare A - I like this idea, once again this weekend my balls were somewhat dissapointing. Tried making it really thick and adding veggy oil and soda water, but to no avail. Following this let-down, I stood naked infront of an open fire for a good two hours, but it was not to be. I want them surrounded by batter in a good ball, not just a coating.

[eckie]

ooh ! you are awful.......but i like you

[Adi-chef]

try this:

 

6oz Plain Flour Sifted

1/2 teaspoon Baking Powder or Bicarbonte Soda

salt and pepper

pinch or two of turmeric (to give it a nice golden colour)

add ice cold water until quite thick but not like wallpaper paste, yoghurt consistency is about right, Hope this helps. Oh and let it rest in the fridge for about 30mins.

[Junnja]

Cornflour mixed with egg whites Sooooperb!!!