Malaysian Prawn Fritters
These delicious Malaysian style prawn fritters are perfect for a quick and tasty snack.
Ingredients
Fritters
200g all-purpose flour
2 tbsp rice flour
1 egg
300ml water (Or prawn head stock)
Pinch of salt
150g Whole raw tiger prawns, shell on
60g bean sprouts, washed
½ chinese cabbage, finely shredded
2 spring onions finely chopped
Oil, for deep-frying
Dipping sauce
6 bird chilies, chopped
2 garlic cloves, chopped
2 thai shallot, sliced
2 tbsp of kecap manis (sweet soy)
3 tsp of light soy
1 tsp of sugar
1 small piece of belacan (shrimp paste), toasted - optional
zest of one lime
juice of one lime
Method
Preparation
Start by preparing your prawns. You can remove the head and the large part of the tail with scissors or a sharp knife. Keep the heads and tails in a bowl.
In a dry pan, cook off your prawn heads and tails until they are bright and pink in color, pressing down on the heads to release oils and flavour. Add in water and simmer for 5 minutes before straining. Keep the water as a stock for later.
To make the batter add both flours into a large bowl. Using a whisk, gradually add in the prawn stock and egg. Combine until it is a smooth batter. Season with a pinch of salt.
Combine dipping sauce ingredients and check for seasoning.
Cooking
Heat enough oil in a wok or pot to submerge the fritters completely in a ladle. Once the oil is ready, put the ladles in the hot oil and heat up.
Very carefully pour the batter into the ladle to half fill. Add the prawns and veg into the batter and very carefully submerge back into the oil. Cook for 5-6 minutes or until the fritters lift out easily from the ladle and are crispy and golden.
Serve while hot with a pinch of salt and dipping sauce.
How To Make Malaysian Prawn Fritters
INSPIRED BY OUR TIPS AND RECIPES?
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Fritters
200g all-purpose flour
2 tbsp rice flour
1 egg
300ml water (Or prawn head stock)
Pinch of salt
150g Whole raw tiger prawns, shell on
60g bean sprouts, washed
½ chinese cabbage, finely shredded
2 spring onions finely chopped
Oil, for deep-frying
Dipping sauce
6 bird chilies, chopped
2 garlic cloves, chopped
2 thai shallot, sliced
2 tbsp of kecap manis (sweet soy)
3 tsp of light soy
1 tsp of sugar
1 small piece of belacan (shrimp paste), toasted - optional
zest of one lime
juice of one lime
Preparation
Start by preparing your prawns. You can remove the head and the large part of the tail with scissors or a sharp knife. Keep the heads and tails in a bowl.
In a dry pan, cook off your prawn heads and tails until they are bright and pink in color, pressing down on the heads to release oils and flavour. Add in water and simmer for 5 minutes before straining. Keep the water as a stock for later.
To make the batter add both flours into a large bowl. Using a whisk, gradually add in the prawn stock and egg. Combine until it is a smooth batter. Season with a pinch of salt.
Combine dipping sauce ingredients and check for seasoning.
Cooking
Heat enough oil in a wok or pot to submerge the fritters completely in a ladle. Once the oil is ready, put the ladles in the hot oil and heat up.
Very carefully pour the batter into the ladle to half fill. Add the prawns and veg into the batter and very carefully submerge back into the oil. Cook for 5-6 minutes or until the fritters lift out easily from the ladle and are crispy and golden.
Serve while hot with a pinch of salt and dipping sauce.
How To Make Malaysian Prawn Fritters
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!