Ingredients for Prawn And Corn Fritters
- 200g cooked prawns (chopped)
- All Purpose Flour
- Sugar
- 1/2 teaspoon salt
- Bicarbonate Of Soda
- Bean Sprouts
- Leek
- Onion
- Red Chili Pepper
- Corn Kernel
- 1 cup (240ml) warm water
- vegetable oil, for deep frying
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How to Make Prawn And Corn Fritters
- In a large bowl, combine 200g cooked prawns (chopped), 1 cup (150g) corn kernels (fresh or frozen), 1/2 cup (60g) all-purpose flour, 1/4 cup (30g) cornflour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup (60ml) milk, 1 large egg, and 1/4 cup (60ml) chopped spring onions.
- Gradually add 1 cup (240ml) warm water, mixing thoroughly with a spoon until just combined. Do not overmix.
- If the batter is too thick, add a tablespoon of water at a time until it reaches a thick, spoonable consistency. It should be thick enough to hold its shape but still pour easily.
- Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Carefully spoon 2-3 tablespoons of batter into the hot oil for each fritter, ensuring not to overcrowd the pan.
- Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain excess oil.
- Serve immediately with sweet chili sauce, satay sauce, or ketchup.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
39g
Fat
1g
Carbs
29g
