Hanoi prawn fritters recipe

1kg prawns, small (50 ᇐ pieces), washed 2 limes water, as required 500g potatoes peeled, washed and julienned 500ml cooking oil Chinese lettuce leaves (optional), washed and drained well mint leaves (optional), washed and drained well For the batter 3 eggs 500g plain flour 250g rice flour 2tsp turmeric powder 4tsp chicken seasoning powder 2tsp salt hot water, as required Dipping sauce (combined) 1tbsp fish sauce 2tbsp coconut juice, or boiled water 1tsp sugar 1tbsp vinegar, or lemon juice 1 clove garlic, peeled and minced 1 red chilli (optional), minced

Peel prawns if desired, but leave tails intact. Make sufficient lime water to soak julienned potatoes until required. To make lime water, squeeze the juice of 1 lime into 1 litre (32fl oz / 4 cups) water, increasing proportionately. Prepare batter. In a bowl, beat eggs, then mix in flours. Add turmeric powder, seasoning powder and salt, then continue to beat until mixture becomes smooth. Add some hot water if the mixture is too thick. Combine batter, prawns and drained potato shreds in a larger bowl. Heat oil in a wok or frying pan. Use a ladle to scoop batter (containing at least 2 prawns and some potato shreds) to lower into hot oil. Make sure that fritters do not stick together while frying. Cook until golden brown. Serve fritters with dipping sauce. For a lighter experience, eat fritters with some lettuce and mint leaves. *This recipe is very indulgent so shouldn't be eaten too often. But it's perfect for those special occasions!

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