PRAWN FRITTERS

Ingredients:

For the fritters:

150g plain flour

½ tsp baking powder

 ½ tsp salt 50g onion, sliced thinly

30g carrot, finely shredded

30g Chinese chives, cut into 4cm lengths

150g prawns, shelled and de-veined

200ml water

For the chilli sauce:

6 fresh red chillies or 120g, sliced

3 cloves garlic, sliced

1 Tbsp sugar

2 Tbsp white vinegar

2 Tbsp tomato ketchup

2 Tbsp water

Method:

1. Sift flour, baking powder, and salt into a mixing bowl. Add the onion, carrot, Chinese chives and prawns. Stir in water and mix well.

2. Heat the oil in a wok or shallow pan on medium heat. Test by placing a small drop of batter into the oil – if it sizzles, the oil is ready. Drop tablespoonfuls of batter into the oil, leaving at least 1cm of space between them. Fry until lightly puffed and golden brown on both sides. Drain well in a wire basket. Fry fritters in batches until all the batter is used up.

3. Meanwhile, measure all the ingredients of the chilli sauce into an electric chopper/blender and blend finely. Transfer into a small bowl. Serve the fritters hot or warm, accompanied with chilli sauce.

Recipe by:  Rohani Jelani