Filipino Prawn Fritters
- 16 raw prawns in the shell
- 225g / 8oz / 2 cups plain flour
- 5ml / 1 tsp baking powder 2.5m1/1/2 tsp salt
- 1 egg, beaten
- 1 small sweet potato
- 1 garlic clove, crushed
- 115g / 4oz / 2 cups beansprouts, soaked in cold water and well drained
- vegetable oil, for shallow and deep frying
- 4 spring onions, chopped
For the dipping sauce:
- 1 garlic clove, sliced
- 45ml / 3 tbsp rice or wine vinegar
- 15-30mI / 1-2 tbsp water
- salt, to taste
- 6-8 small red chillies
1. Mix together all the ingredients for the dipping sauce and divide between two small bowls.
2. Put the whole prawns in a pan with water to cover. Bring to the boil, then simmer for 4-5 minutes or until the prawns are pink and tender. Lift
the prawns from the pan with a slotted spoon. Discard the heads and the body shell, but leave the tails on. Strain and reserve the cooking liquid. Allow to cool.
3. Sift the flour, baking powder and salt into a bowl. Add the beaten egg and about 300m1/1/2 pint/11/4 cups of the prawn stock to make a batter that has the consistency of double cream.
4.
 |
5. Make more fritters in the same way. As soon as the fritters have set, top each one with a single prawn and a few chopped spring onions. Continue to cook over a medium heat for 1 minute, then remove with a fish slice.
 |
6. Heat the oil in the wok to 190°C/ 375°F and deep fry the prawn fritters in batches until they are crisp and golden brown. Drain the fritters on absorbent kitchen paper and then arrange on a serving plate or platter. Offer a bowl of the sauce for dipping.
VARIATION
Use cooked tiger prawns if you prefer. In this case, make the batter using fish stock or chicken stock.
Serves 2-4.