Prawn fritters
Late grandma & mom always making this prawn fritters for breakfast or tea break.
Crispy golden brown crust on the outside, once bitten, a softer texture reveals and you will taste fresh shrimps, crunchiness of the sweet corn kernels.
Deliciously savory! 😋
Prawn fritters
Late grandma & mom always making this prawn fritters for breakfast or tea break.
Crispy golden brown crust on the outside, once bitten, a softer texture reveals and you will taste fresh shrimps, crunchiness of the sweet corn kernels.
Deliciously savory! 😋
Cooking Instructions
- 1
Cut shallots thinly.
- 2
Cut chive into one-inch sections. You may want to use spring onions as the substitute if chive is not available.
- 3
Place the plain flour and the vegetables in a large mixing bowl.
Add water to the above mixture slowly and combine all the ingredients until the texture should be thick but not too watery.
The amount of water is only a rough guide, as you may need more than that or less.
- 4
Season the above ingredients with salt and turmeric powder, and add baking soda as the leavening agent.
- 5
Leave the batter at room temperature for a least 15 minutes before deep-frying.
- 6
Heat a large pot with cooking oil. When the oil is heated properly, it's time to cook the prawn fritters.
Scoop a spoonful of the batter mixture and drop it into the oil for frying.
Don't cramp too many pieces at one time as they need room to fry around until they reach a golden brown color, about 3-5 minutes. - 7
Transfer to a cooling rack and repeat with remaining mixture.
- 8
Best when served with a dipping sauce (chillies or tomato ketchup).
I normally have it with leftovers curry. Yumm.. 😋
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