Skip to main content
logo
Food Advertising by

Prawn Fritters


This is my 3rd attempt at making this and yes, I've finally managed to concoct the recipe for the batter.  This batter has a crispy texture and stays that way for quite a while.  These fritters were devoured in no time!



To achieve the right consistency for the batter, mix it with enough water and test to see whether it can coat the back of the metal spoon.  If it stays that way and not runny, you're on the right track!





Garnish with some sliced cucumbers and dip it in a sauce of your choice, and in this case, it's chilly sauce!

Recipe for Prawn Fritters

Ingredients
  • 300 gm medium size prawns
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 cucumber, peeled and sliced
For the Batter
  • 2 oz self-raising flour
  • 1 oz corn flour
  • 1 Tbsp rice flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 100 ml water
  • 1.1/2 Tbsp oil
  • Oil for deep frying
Preparation
  1. Devein and shell the prawns but with keep tails intact.  Pat dry.
  2. Marinate with the salt and sugar and set aside.
  3. Mix all the flours, baking powder, salt together, gradually pour in the water and mix to a smooth batter.  Add in the oil and mix thoroughly.  Let batter rest for 30 mins.
  4. Check to see whether the batter is thick enough to coat the back of a metal spoon.
  5. Heat up enough oil in a wok for deep frying.
  6. Put droplets of batter into the oil and if they sizzle, then the oil is ready.  Lower to medium heat.
  7. Hold the prawn by the tail, dip it into the batter and gently lower it into the oil, or if not, you can use a spoon to coat the prawn and put it into the oil.  Frying time is about 3 mins.
  8. Take out, drain, and place on kitchen abosorbent paper to absorb the oil.
  9. Garnish with the sliced cucumbers, add a sauce of your choice.
  10. Serve immediately.

~~ Enjoy! ~~

Comments

  1. mmmm...these look so tempting! The batter can be used to fry the onion rings, I guess?

    ReplyDelete
  2. I just found your blog thru Pam's Midwest Kitchen. As I was scrolling thru your blog I decided I wanted to follow:) Please feel free to come by and check out my blog-http://thepepperedpantry.blogspot.com/

    ReplyDelete
  3. My childhood favourite! We will need 300g per person here :) Looks so good!

    ReplyDelete
  4. What a nice finger food. Good to serve this on family day.

    ReplyDelete
  5. Angie
    I've never tried to use that for onion rings, perhaps you can try. Like I've said, I used different recipes for the first 2 attempts and finally got this right.

    Holly
    Thanks for dropping by. Will certainly visit you.

    3 hungry tummies
    Wah, 300 gm per person, that's quite a lot of standing for you!

    Anncoo
    Ya, it'll be a hit for family day.

    ReplyDelete
  6. I've always wondered how to keep the batter crispy! Thanks for sharing.

    ReplyDelete
  7. 300gm!!! I don't think those prawns are enough for my son! haha... He can wallop at least 1/2kg of these prawn fritters. Hmm..yumm..yumm..yumm...

    ReplyDelete
  8. Trissa
    You are most welcome!

    Kristy
    Yes, this seems to be the favourite for most people.

    ReplyDelete
  9. what a coincidence! pete information, another blogger also blogged about prawn fritters today.. Looks good, Cheah.. i m imagining the taste now..

    ReplyDelete
  10. renaclaire
    Really, must hop over to his blog. Great minds think alike!

    ReplyDelete
  11. Drool! Drool! They look really yummy! Must try one of these days...

    ReplyDelete
  12. I still waiting for my mom to buy fresh prawns from my kampung, and I must try this this since you have gotten a good recipe. Thanks for your hard work to come out with this good recipe.

    ReplyDelete
  13. Those fritters look good Cheah! You could also try spicy version of it, marinate the prawns in some masala and lemon juice and add ginger-garlic to the batter.

    ReplyDelete
  14. Cheah, we posted the same recipe at the same time.., I wonder if the next one will be the same again...ha ha ha!

    Good tips for a nice prawn fritter! thks

    ReplyDelete
  15. Oh no...you are torturing me with my favourite! I need that whole plate now! I love prawn fritters. Love the beautiful presentation.

    ReplyDelete
  16. Great for making the perfect batter! Pass me the plate please.

    ReplyDelete
  17. siutuapui
    Thanks for visiting!

    Sonia
    Well, I'm always game to experiment.

    Shirley
    Mmm.... great idea! Thanks!

    Pete
    Ya, great minds think alike!

    Mary
    Tempting you, right?

    300 gm not enough for you, penny!

    ReplyDelete
  18. Hi. I came across your prawn fritters recipe while searching for a batter for my fried chicken. I basically adapted the recipe for chicken breast and it was soooo good.!!! We just had dinner, which was was fried chicken, garlic mash potatoes, salad with bell pepper & artichoke dressing. Thanks for sharing the wonderful recipe. A Singaporean living in California.

    ReplyDelete
  19. Thanks for dropping by, Jo. Glad that you sucessfully tried out this recipe and liked it!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo