• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy, Normal

Recipe Ingredient

  • 3 large prawns, shelled leaving tails intact
  • 5 slices sweet potato
  • 2 pieces king oyster mushrooms
  • 50g plain flour
  • Oil for deep-frying
  • Batter (A):
  • 160g self-raising flour
  • 15g cornflour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp ground black pepper
  • 1 tsp dried oregano
  • 200ml beer or just enough to make a thick yet runny consistency


  1. Wash the prawns well. Drain, then pat-dry completely. Cut off caps and ends of king oyster mushrooms and tear into thick strips.
  2. Combine batter ingredients in a mixing bowl. Mix gently and quickly into a smooth batter. Let it stand in the refrigerator for at least half an hour.
  3. Heat enough oil in a wok until just hot over medium heat. Dust prawns with plain flour and coat with the batter, then deep-fry until lightly golden. Dust sweet potato slices and mushroom strips with plain flour and coat with batter. Deep-fry over medium heat until crispy and golden in colour.
  4. Serve the fritters hot.

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