Beer Batter Deep-Fried Chempedak

This is one great batter recipe from Kylie Kwong's Deep-Fried Battered Prawns With Sweet Chilli And Carrot Dipping Sauce. Instead of frying prawns I used the batter to fry the chempedak flesh. So very tasty and good I tell you. And only 3 ingredients? But you must eat them immediately after frying as they don't stay crispy for long.

Here's what you'll need:

¼ cup beer (room temperature)
¼ cup plain flour
¼ cup ice

extra 3TBSP flour for tossing

chempedak flesh from 7-8 seeds

combine beer, flour and ice using a fork (leave some lumps in there)... when ice has half melted, toss each flesh into flour then dip in batter and fry. Batter should be a little thick to be able to coat the chempedak well

don't overcrowd the wok. Make sure oil is hot enough before frying. Fry till golden brown on both sides

drain on paper towels and cool a little before stealing a bite :)

Sooo delicious you can't stop eating them...even sunny boy loves it... he just loves anything that's crunchy and crispy (aka BAD FOOD!) :P