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

Recipe Ingredient

  • Batter:
  • 50 g rice flour
  • 30 g plain (wheat) flour
  • level tsp salt
  • level tsp ground pepper
  • 1 rounded tbsp chopped fresh parsley (or finely sliced spring onion)
  • 120 ml water
  • 300-400 g medium sized prawns, shelled but with tails left on
  • 10-20 green mussels
  • 10-20 fresh shiitake or oyster mushrooms
  • Oil for frying


  1. Combine the rice and wheat flours, seasonings and chopped herbs in a small mixing bowl. Add enough water to make a batter of medium thickness. Test by dipping a prawn or mussel in it--the batter should coat it lightly enough such that you can still see through the batter.
  2. If it clings on too thickly, add a few drops of water to thin the batter down. (if the batter just drips off, then you´ve added too much water - sprinkle in a little more flour!)
  3. Heat oil in a saucepan or wok over medium heat. The oil should have a depth of at least 4 cm. Dip prawns, mussels and mushrooms in the batter and fry in hot oil until lightly coloured.
  4. Drain well on absorbent paper and transfer onto a serving platter, accompanied by lemon and lime wedges and the dipping sauce below. Serve immediately.

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