MALAYSIAN PRAWN FRITTERS
INGREDIENTS
FRITTERS
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200g all-purpose flour
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2 tbsp rice flour
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1 egg
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300ml water (Or prawn head stock)
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Pinch of salt
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150g Whole raw tiger prawns, shell on
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60g bean sprouts, washed
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½ chinese cabbage, finely shredded
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2 spring onions finely chopped
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Oil, for deep-frying
DIPPING SAUCE
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6 bird chilies, chopped
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2 garlic cloves, chopped
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2 thai shallot, sliced
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2 tbsp of kecap manis (sweet soy)
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3 tsp of light soy
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1 tsp of sugar
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1 small piece of belacan (shrimp paste), toasted - optional
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zest of one lime
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juice of one lime
METHOD
PREPARATION
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Start by preparing your prawns. You can remove the head and the large part of the tail with scissors or a sharp knife. Keep the heads and tails in a bowl.
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In a dry pan, cook off your prawn heads and tails until they are bright and pink in color, pressing down on the heads to release oils and flavour. Add in water and simmer for 5 minutes before straining. Keep the water as a stock for later.
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To make the batter add both flours into a large bowl. Using a whisk, gradually add in the prawn stock and egg. Combine until it is a smooth batter. Season with a pinch of salt.
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Combine dipping sauce ingredients and check for seasoning.
COOKING
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Heat enough oil in a wok or pot to submerge the fritters completely in a ladle. Once the oil is ready, put the ladles in the hot oil and heat up.
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Very carefully pour the batter into the ladle to half fill. Add the prawns and veg into the batter and very carefully submerge back into the oil. Cook for 5-6 minutes or until the fritters lift out easily from the ladle and are crispy and golden.
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Serve while hot with a pinch of salt and dipping sauce.