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CRISPY PRAWN FRITTER
15-20 small fresh prawns.
200 g chives
200 g bean sprout
Sufficient cooking oil
- Ingredient for batter.
- 100 g rice flour
- 100 g plain flour
- 200 ml water
- 1 tbsp cooking oil
- 1 egg
- 3 cloves minced garlic
- 1 tsp chicken granules
- 1 tsp salt
- 1 tsp white pepper powder
- 1 tsp baking powder
- Trim prawn eye, feelers and sharp pointed telson tails. Then wash to clean.
- Blanch the prawn for 30 seconds in boiling water, dish up and set aside.
- Coat the prawns lightly with flour until all evenly coated. This is an additional optional step to fully absorb any excess liquid and minimize oil from splatting ...
- Wash, discard any wilted chives and trim 1 inch length long.
- Rinse and drain well bean sprout till dry. Combine bean sprout with chives in a bowl.
- Set aside while we prepare the batter..
- In a mixing bowl, mixed all the ingredient to make a smooth batter. Combine well until lump free. Set it aside to rest for 20-30 minutes.
- Heat up cooking oil over medium heat in a wok. Dip a stainless steel flat ladle into oil to heat it up for a few second .
- Fill up ladle with batter, add bean sprout and chives. Top one pc of prawn and sprinkle some batter round the topping. Dip ladle into hot oil and let it sit for a few second. Notice when the sides of the fritters are getting slightly brown. Gently loosen fritter to unmould by using frying ladle or sharp pointed knife, prise fritter from the ladle and slide back into the oil. Continuously from side to side so they are evenly golden brown.
- Dish up using a strainer Serve when hot with Chilly.