Ingredients
For the
fritters:
150 g
plain flour
½ tsp baking powder
½ tsp salt
½ tsp baking powder
½ tsp salt
¼ tsp tumeric powder (you can add more for extra aroma and flavour)
50 g onion, sliced thinly
30 g carrot, finely shredded
30 g Chinese chives, cut into 4 cm lengths
150 g prawns, shelled and de-veined
1-2 waterchestnuts, chopped into small cubes
200 ml water
For the chilli sauce:
30 g carrot, finely shredded
30 g Chinese chives, cut into 4 cm lengths
150 g prawns, shelled and de-veined
1-2 waterchestnuts, chopped into small cubes
200 ml water
For the chilli sauce:
6 fresh
red chillies (120g), sliced
3 cloves garlic, sliced
1 Tbsp sugar
2 Tbsp white vinegar
2-3 Tbsp tomato ketchup
2 Tbsp water
3 cloves garlic, sliced
1 Tbsp sugar
2 Tbsp white vinegar
2-3 Tbsp tomato ketchup
2 Tbsp water
Method:
1. Sift flour, baking powder and salt into a mixing bowl. Add the onion,
carrot, Chinese chives and prawns. Stir in water and mix well.
2. Heat
the oil in a wok or shallow pan on medium heat. Test by placing a small drop of
batter into the oil – if it sizzles, the oil is ready. Drop tablespoonfuls of
batter into the oil, leaving at least 1 cm of space between them. Fry until
lightly puffed and golden brown on both sides. Drain well in a wire basket. Fry
fritters in batches until all the batter is used up.
3. Meanwhile,
measure all the ingredients of the chilli sauce into an electric
chopper/blender and blend finely. Transfer into a small bowl. Serve the
fritters hot or warm, accompanied with chilli sauce.
With the added of chopped waterchestnuts, there's some crunch in the texture when bite; and it taste good too.
