Prawn fritters are very tasty and appeal to many people. They are usually made for snacks and eaten with chili sauce, tomato sauce or mayonnaise. The best prawn fritters would be those which are very crunchy. And the crunchiness should last for at least 2 to 3 hours. So the mixing of the batter is very important. One can add any vegetables to the batter although the common ones would be green onion, carrots and chilies. Besides these, we can add bean sprout, pea spout and fried shallots.
Ingredients:
- 150 g small prawns
- 2 stalks green onions (about 45 g after cutting up them)
- 40 g carrot
- 1 red chili
- 100 g rice flour
- 50 g wheat flour
- 1 tsp baking powder
- 1 tsp black pepper powder
- 1 tsp salt
- 200 g water
- Cooking oil
Method:
- Wash the prawns and discard any heads which have been dislodged from the body. Also remove all feelers. Set aside.
- Wash and cut up the green onions into 0.5 cm long. (You can always add more if you wish.)
- Peel and wash the carrot. Then chop it up to get roughly 45 g. (Feel free to add more.)
- Wash and de-seed the red chili. Then chop it up to as tiny pieces as possible. (It is okay to add more. After all, red chili is not very spicy.)
- Add rice flour, wheat flour, baking powder, black pepper powder and salt into a mixing bowl.
- Add the water slowly to the bowl, stirring the flours as you are adding it until you reach a smooth consistency which is neither too thick nor too water. A thick batter will not give you a crunchy fritter. If too runny, you may find it too difficult to fry.
- Heat up a non-stick (if possible) pan with cooking oil (about 1 cm). I pan-fry instead of deep-fry my batter.
- Scoop a small ladle of batter into the pan. Use the bottom of the ladle to thin the batter and make it round.
- Put a few prawns on the batter.
- Once the bottom is golden brown, flip the batter over and cook the prawns.
- Remove the fritter from the pan once the prawns are cooked onto a kitchen towel to soak out any excess oil.
- Serve with chili sauce, tomato sauce or mayonnaise.
