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
Instructions
- Wash the prawns well. Drain, then pat-dry completely. Cut off caps and ends of king oyster mushrooms and tear into thick strips.
- 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.
- 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.
- Serve the fritters hot.
