Prawn Fritters Recipe
 Philippines Recipes

Ingredients

300 g (92/3 oz)
1
185 ml (6 fl oz/3/4 cup)
1 tbsp
125 g (4 fl oz/1 cup)
1/4 tsp
3
1
50 g (12/3 oz)
 

raw prawns, peeled and de-veined
egg
water
fish sauce
plain flour
bagoong (shrimp paste)
spring onions, sliced
small red chili, finely chopped
dried rice vermicelli, soaked in boiling water for 5 minutes, drained and cut into short lengths
oil, for deep-frying
dipping sauce or bottled sweet chili sauce

Method:

1. Process half the prawns in a food processor until smooth. Chop the remaining prawns and mix, in a bowl, with the processed prawns.

2. In a small jug, beat the egg, water and fish sauce. Sift the flour into a bowl, make a well in the centre, gradually add the egg mixture and stir until smooth.

3. Add the prawn mixture, bagoong, spring onion, red chilies and rice vermicelli to the bowl and mix until well combined.

4. Heat the oil in a large pan or wok, drop tbsp of mixture in the pan and deep-fry the fritters in batches for 3 minutes or until crisp and golden. Drain on paper towels. Repeat with the remaining mixture. Serve with your choice of dipping sauce

Serve 4-6

Tips: Use fish instead of prawns - process in the same way.