CRISPY PRAWN FRITTERS
15-20 small fresh prawns.
Ingredient A100 g Rice Flour
100 g Wheat flour
200 g water
1 eggs
2 tbps cooking oil
Ingredient B
2 tbsp minced dried prawns (optional)
2 minced garlic
1 tsp salt
1 tsp Chicken granules
1 tsp Ajishio or normal white pepper
Ingredient C
Spring Onions slices into small pieces
1/2 chopped red fresh Chilli
1 tsp baking powder
Others
Sufficient cooking oil for deep frying
Direction
- Combine Ingredient A till lumps free and smooth batter
- Mixed Ingredient A batter & B till well combine
- Mixed batter with Ingredient C till well combine. Set aside to rest for 15 minutes.
- Heat up a stainless steel ladle into cooking oil until 150 C
- Dip a ladle into cooking to heat up the ladle before spreading a layer of batter and 1 pc of prawns.
- Dip the ladle with batter into the cooking oil.. wait for a few second and lightly shake to slide batter into oil.
- Flip, turn from sides to sides till evenly golden brown and dish up.
Question normally asked:
- Will the batter drop from the mould?
- I would say yes to this if and when your recipe is correct,there should not be a problem to this.
- How long will the crispiness of the batter last?
- Not long maybe in an hours times or so. It will be crispier if you excluded Spring Onions and red chilly.. cos these are wet ingredient that may cause soggy and soft.
- Therefore you may reliased there are may types of prawn fritters recipe that varies
- Try just frying the batter without Ingredient C, they last for 3 hours or so.
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| Pound garlic and dried prawn |
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| Mixed batter with Ingredient C till well combine. Set aside to rest for 15 minutes. |
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| Spreading a layer of batter and 1 pc of prawns. |
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| Dip the ladle into the cooking oil |
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| Wait for a few second and lightly shake to slide batter into oil. |
