Prawn Fritters
Over a year ago
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Ingredients
- 50g (1¾ oz) Dried rice vermicelli
- 300g (10oz) Raw king prawns
- 1 Egg
- 1 TBSP Fish sauce
- 1 cup (125g/4oz) Plain flour
- ¼ Teaspoon Shrimp paste
- 3 Spring onions, sliced
- 1 Small fresh redi chilli, finely chopped
- Oil for deep-frying
- Dipping sauce or bottled sweet chilli sauce, for serving
Accompaniment
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Description
Not that healthy with the frying but so good...!
Method
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1
1) Soak the rice vermicelli in a bowl of boiling water for 5 minutes, then drain, pat dry and cut into short lengths.
2) Peel the prawns and gently pull out the dark vein from the prawn back, starting at the head end. Process half the prawns in a food processor until smooth, then transfer to a bowl. Chop the remaining prawns and add to the bowl.
3) Beat the egg, fish sauce and 3/4 cup (185ml/6fl oz) water in a small jug. Sift the flour into a bowl, make a well in the centre and gradually add the egg mixture, whisking to make a smooth lump-free batter.
4) Add the prawns, shrimp paste, spring onion, red chilli and rice vermicelli to the bowl, then mix until well combined.
5) Fill a deep, heavy-based pan one third full of oil and heat to 180*C (350*F), until a cube of bread browns in 15 seconds. Drop TBSPS of mixture into the oil and deep-fry in batches for 3 minutes, or until crisp and golden. Drain on crumpled paper towls. Repeat until all the mixture is used. Serve hot, with your choice of dipping sauce.
Enjoy! :-)
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