Deep-fried Prawn Fritters 大葱糕

Deep-fried Prawn Fritters 大葱糕

Recipe source :  Y3K Magazine, Issue No. 26, 9/10 - 2005

Prawn fritters are an all-time favourite among Malaysians. There are many variations to making this lovely and very tasty fritters. It is popular among all races locally and is usually eaten dipped in chilli sauce. There is another version whereby one single large prawn is placed in the centre before deep-frying. Even the batter has many variations. Some recipes use bean sprouts while others use spring onions and yet there are recipes which use chives. Any of those variations in ingredients taste good!  I find them all very appetising and very delicious!

Don't forget to dip them in chilli sauce!

 

Ingredients A

250g plain flour, sieved
50g cornflour, sieved
1 tsp baking powder
2 eggs
220ml - 250ml water
1 tsp salt                                   ( I added salt for flavour )
oil for deep-frying

Ingredients B

50g anchovies, deep-fried and coarsely pounded    ( I did not add this )
200g shrimps, shelled
3 fresh red chillies, diced
3 fresh green chillies, diced
2 big onions, diced
2 spring onions, diced

Method

1.  Combine ingredients 'A' in a mixing bowl. Add in 220 ml water. Mix well and check the consistency of the batter. If it is too thick then add the remaining water. The batter should be of a dropping consistency.
2.  Add ingredients 'B'. Mix gently.
3.  Heat several inches of oil in a wok and heat until hot.
4.  Scoop one tablespoonful of mixed batter into the hot oil and fry until golden.
5.  Remove and place on absorbent paper to soak up excess oil.
6.  Serve with chilli sauce.

I am linking this post to Little Thumbs Up

The theme for March 2014 is Prawn

Hosted by Moon from Food Playground

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

I am also linking this to Cook-Your-Books #10

 

Organised by Joyce of  Kitchen Flavours

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