Mushroom & Prawn Fritters With Dipping Sauce 炸香菇与炸虾点蛋黄酱

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.

Instructions

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 

And the event is organised by Zoe of Bake For Happy Kids  and Doreen of My Little Favourite DIY