Ingredients
- 2/3 cup all-purpose flour (plain)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 eschalot, halved and thinly sliced
- 1 carrot, cut into 4cm long thin matchsticks
- 50 grams fresh bean sprouts (trimmed, 1/2 cup)
- 6 garlic chives, timed and cut into 4cm longs (if garlic chives unavailable use regular)
- 600 grams shrimp (20 medium green prawns, peeled and deveined)
- Vegetable oil, for deep frying
- 1/2 cup chilli sauce (Linghams brand suggested)
- Lime wedges, to serve
How to Make
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Step 1: 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.
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Step 2: 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).
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Step 3: 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.
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Step 4: Repeat to make 3 more fritters and cook for 4 minutes or until golden and prawns are cooked through.
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Step 5: Drain on paper towel and cover loosely to keep warm and then repeat with remaining batter to make 20 fritters
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Step 6: Serve prawn fritters with chilli sauce and lime wedges.
We hope you enjoy this recipe!
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