This is a dish we used to enjoy when we were young. At that time, so long as we get to eat these, there is no question about whether the fritters are crispy or stays crispy when cooled. This is because we don’t wait until they are cooled, all were gone fast even before my mom cleans up the wok. We were so eager to enjoy these fritters when it is piping hot and just didn't bother to take any photos on the intersection of these fritters.
Found this simple prawn fritters recipe in Nyonya Flavours. The batter tasted good and it’s crispy on the outside. I find this batter good cos’ it is crispy yet still has a bite, not like those which are crispy, crunchy but hard that it hurts when you bite at it.
Nice. Now I have a reliable batter recipe to fry prawn fritters [heh kean].
Recipe Source – Nyonya Flavours
250 gm medium or big size prawns – shelled and deveined
Enough oil for deep frying [about 1 cup]
100 gm self-raising flour
25 gm cornflour
¼ tsp salt
1/8 tsp pepper
150 ml water
- Combine the batter ingredients in a mixing bowl and blend until smooth.
- Add in the prawns and stir to mix well.
- Heat oil in a wok or pan over medium heat. When oil is hot, scoop a tablespoon of the prawn batter and drop it into the oil. Repeat to fill the wok or pan.
- Fry until the fritters are puffy and golden brown.
- Dish out and drain on absorbent paper.
- Serve immediately with chilli sauce.
I'm sharing this post with Cook Your Books Event #21 [March 2015] hosted by Joyce of Kitchen Flavours