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This was a delicious recipe, thank you for sharing. I decided to use prawns instead of chicken, so deep frying time was a fair bit shorter (closer to 30-60 seconds) I also could not get my hands on any chestnut flour, so I used cornflour instead, however I have also been told that tapioca or rice flour would also be acceptable. I've been told where to get the chestnut flour from (In Australia it appears that you need to go to a speciality Asian grocer, not just the main supermarkets) so I am looking forward to trying this one again and being faithful to the recipe.