Mushroom & Prawn Fritters With Dipping Sauce 炸香菇与炸虾点蛋黄酱
Recipe Source : By Rohani Jelani ~ Creative Cooking published in The Star Newspapers
Ingredients for Batter
50g rice flour
30g plain wheat flour
1 tsp salt
1 tsp ground pepper
1 tbsp chopped spring onions or parsley
120 ml water
100 to 200g prawns ( shelled but leave the tails intact )
10 to 20 fresh shitake mushrooms
Oil for frying
Ingredients for Dipping sauce
2 tbsp mayonnaise
1 tbsp tomato sauce
1 tbsp chili sauce
1 tbsp lemon juice
Stir all ingredients together and serve in a little bowl to accompany the mushroom and prawn fritters.
1. Combine the rice flour, wheat flour, seasoning and chopped herbs in a small mixing bowl. Add enough water to make a batter of medium thickness.
2. Heat oil in a saucepan or wok over medium heat. The oil should have a depth of at least 4 cm.
3. Dip mushrooms and prawns in the batter and fry in hot oil until lightly coloured.
4. Drain well on absorbent paper and transfer onto a serving platter accompanied by lemon wedges and dipping sauce.
5. Serve while still warm.
Tip for the batter :
The batter should coat the mushroom or any vegetable or prawn lightly enough such that you can see through the batter. If it clings on too thickly, add a few drops of water to thin the batter down. If the batter drips off, then you've added too much water - sprinkle a little more flour to the batter.
I am submitting this post to Joyce, Kitchen Flavours
The theme for the month of May 2013 is Mushrooms
This event is linked to Little Thumbs Up