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Prep Time: Cook Time: Total Time:
Malaysian Prawn Fritters
1 cup all purpose flour
1/2 cup tapioca starch
1/2 cup rice flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsps. oil
1 tsp. turmeric
1/2 tsp. pepper
1/2 tsp. chicken granules
1 cup water
1 1/2 cup bean sprouts
1/2 cup garlic chives, cut into 1 inch lengths
16 to 20 small shrimps
oil for deep-frying
Combine the all-purpose flour, tapioca starch, rice flour, baking
powder, salt, pepper, chicken granules and tumeric. and mix turmeric. Add water and oil to make a thin batter. Then stir in the chives and bean sprouts.
Heat the oil in medium heat. Place a small ladle in the oil to and heat
until ladle is hot.. Then lift the ladle out from the oil and allowing
excess oil to drip off.
Using the chopsticks, pick up a bunch of vegetables together with as
much batter as possible on to the hot ladle. Put a piece of shrimp on
to the center of the vegetables.and press it in. Lower the ladle into
the oil, when the base of the fritter has formed a crust, it will
dislodged by itself if the ladle is hot enough to begin with, if it does
not fall off, gently push it out of the ladle with the tip of a spatula
or small knife and allow it to continue frying in the oil until golden
brown.
Repeat until all the vegetables in the batter are done.
Drain fritters on paper towel. Cool slightly before serving with chilli
sauce, recipe as follows.
Chilli Sauce:
2 tbsps. Siracha chilli sauce
3 tbsps. tomato ketchup
1 tbsp. sugar
Mix all the above ingredients.
Serves 4.
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Malaysian Prawn Fritters
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Category: Recipes
Prep Time: Cook Time: Total Time:
Malaysian Prawn Fritters
1 cup all purpose flour
1/2 cup tapioca starch
1/2 cup rice flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsps. oil
1 tsp. turmeric
1/2 tsp. pepper
1/2 tsp. chicken granules
1 cup water
1 1/2 cup bean sprouts
1/2 cup garlic chives, cut into 1 inch lengths
16 to 20 small shrimps
oil for deep-frying
Combine the all-purpose flour, tapioca starch, rice flour, baking
powder, salt, pepper, chicken granules and tumeric. and mix turmeric. Add water and oil to make a thin batter. Then stir in the chives and bean sprouts.
Heat the oil in medium heat. Place a small ladle in the oil to and heat
until ladle is hot.. Then lift the ladle out from the oil and allowing
excess oil to drip off.
Using the chopsticks, pick up a bunch of vegetables together with as
much batter as possible on to the hot ladle. Put a piece of shrimp on
to the center of the vegetables.and press it in. Lower the ladle into
the oil, when the base of the fritter has formed a crust, it will
dislodged by itself if the ladle is hot enough to begin with, if it does
not fall off, gently push it out of the ladle with the tip of a spatula
or small knife and allow it to continue frying in the oil until golden
brown.
Repeat until all the vegetables in the batter are done.
Drain fritters on paper towel. Cool slightly before serving with chilli
sauce, recipe as follows.
Chilli Sauce:
2 tbsps. Siracha chilli sauce
3 tbsps. tomato ketchup
1 tbsp. sugar
Mix all the above ingredients.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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