PRAWN FRITTER

 

PRAWN FRITTERS


1 cup flour

1/2 tsp yeast

1 tsp sugar

1 tsp chicken stock powder

1/4 turmeric powder,if you like

20gm small dry prawn (udang gragau)

100 gm bean sprout (tau geh)

Small fresh medium prawn,shelled with tail in tact

Water

Oil for frying

1. Mix flour,yeast,egg,turmeric,salt,turmeric,chicken stock powder and dried prawn in bowl with enough water to form a very thick batter. It must be very thick. Leave it for 1 hour to rise. Mix the chives and bean sprout.

2. Heat oil in a pan over a medium heat. Place a ladle in the oil to heat, After 4-5 mint lift the now hot ladle from the oil,allowing excess oil to drip off. Spoon in enough batter to fill the ladle  almost to the top. Press a prawn into the top of the batter and gently lower the ladle into the oil.

3. After 3-4 Min's when the base of the fritter has form a crust gently prise it out of the ladle with the tip of a small knife and allow it to continue frying in the oil until golden brown all over. Refill the ladle with more batter and continue until all the batter is used up . Serve with the sauce.

GARLIC SAUCE

4 -5 garlic,remove skin and pounded

(A)

1/3 cup water

1/4 cup sugar

2 tsp chili powder

2 tbsp vinegar

1/4 salt

1/2 tsp cornflour

1. Mix A together and bring to a boil. Remove from the heat and add in the  garlic and stir well. Cool before use.
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