Prawn balls/dumplings

[Twangalot]

Yes i know there are several billion recipes on google but i want to hear from your personal experience.
Yesterday i attempted to make prawn ball batter as a test run using 1.5 cup of self raising flour, 1 cup of cornflour 2 eggs and one cup of carbonated water. After i made the little balls they were put in oil ( 5 electric hop) and they turned rock solid and one of them eventually exploded boiling oil al over my arm ( ive got red dripping burnmarks on my arm, but im ok) so i ended up with rock solid balls of dough, instead of the light fluffy heavenly clouds of flavour i was expecting.Why didn't they expand? Usually when making dumplings i put them into boiling wtaer and they expand and become fluffy, is this the secret that the chinese at the takeawys use, is it better to boil then when they're cooked slighty fry for that authentic consistency?
Any help,tips or advice would be greatly appreciated.

[mccfluff]

the only time i've made them i've minced prawns with garlic, chilli and ginger bit of cornflower and some soy. then spooned this onto wonton skins sealed then fried

[webbo3]

copy the recipie for batter from this.

http://www.channel4.c...sauce-recipe_p_1.html

but substitute prawns for the pollack.

the batter is great, really fluffy and crunchy.

Dave.