Recipe Ingredient
- Batter:
- 125g plain flour, sift
- 1 tsp baking powder, sift
- 1 egg
- 160ml water
- Seasoning:
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp chicken stock granules
- 1/4 tsp sugar
- (A):
- 1 onion, coarsely chopped
- 1 green chilli, chopped
- 1 red chilli, chopped
- 1 stalk spring onion, diced
- 75g beansprouts
- 175g small prawns, shelled
- Enough oil for deep-frying
Instructions
- Combine flour, egg and water to make a batter, then add seasoning and ingredients (A).
- Heat enough oil in a wok. Dip a soup ladle in the hot oil for 10 to 15 seconds (to heat up the ladle). Take the heated ladle away. Fill it with the batter and place two small prawns on top.
- Place the ladle in the hot oil again. Allow the batter to fry till the fritter floats up, out of the ladle. Fry the fritter until it is golden in colour.
- Continue to make as many fritters as possible. Remove the fritters and drain on a wire mesh.
- Serve with garlic chilli sauce.
