January 23, 2017
Snacks, Shellfish, Shrimp,
Malaysian, Quick Meals, Entertaining, Game/Sports Day, Deep Fry, Non-Dairy more
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"From Super Food Ideas September '16"
Sift flour, garlic powder, turmeric and salt in a large bowl and make and well and then add egg and 1/3 cup water and stir until combined and then add eschalot, carrot, bean sprouts, chives and prawns and stir until well combined.
Pour enough oil into a medium saucepan to reach 3cm up side of the pan and heat over a medium heat until hot (to test dip the end of a wooden spoon into the oil and when bubbles form the oil is hot enough).
Fill a tablespoon measuring spoon with mixture including 1 prawn and using the back of a teaspoon press mixture to compact and then using the front of the teaspoon, slide mixture off the spoon into the hot oil.
Repeat to make 3 more fritters and cook for 4 minutes or until golden and prawns are cooked through.
Drain on paper towel and cover loosely to keep warm and then repeat with remaining batter to make 20 fritters
Serve prawn fritters with chilli sauce and lime wedges.
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