Prawn fritters are yummy snacks that can also serve as an appetizer or side. You may add more vegetables if desired, such as bean sprouts and carrots. I also suggest that you keep the batter cold, in order to make the fritters crispy. Some also add a bit of cornstarch to the batter.
There is a Filipino version of this recipe called okoy that calls for small shrimps and vegetables like bean sprouts. It is often sold in Filipino restaurants and the can also be found in the streets. It is a tasty snack that goes well with spiced vinegar.
1 cup plain flour
1 cup self -rising flour
1 1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground turmeric
2 cups water
200g fresh medium sized prawns, peeled and deveined, cut into short lengths
1/4 cup corn kernels (fresh, canned or frozen)
Oil for deep frying
Sift the self-rising flour and the plain flour into a large mixing bowl. Add the salt, pepper, turmeric and water. Stir to make a batter. Do not beat. Stir in the shrimp and the corn kernels.
Heat the oil in a deep frying pan or deep fryer until hot. Spoon a tablespoon of batter with prawns and corn into the hot oil. Repeat for the remaining batter. Do not overcrowd the fritters. Cook it for 3-4 minutes until golden brown. Drain the excess oil on paper towels and serve warm.
Photo Courtesy Of: Â ~ezs