Rose’s Kitchen

Crispy Prawn Fritters

Ingredients:

600g big prawns

1500ml oil for deep frying

Seasoning:

1 tsp salt

1/2 tsp sugar

1 tsp sesame oil

Dash of pepper

1 tbsp cornflour

1/2 tbsp egg white

1/2 tbsp oil

Batter:

1 rice bowl plain flour (113g)

6 tbsp glutinuous rice flour

2 tsp baking powder

2 tsp salt

1 tsp sugar

dash of pepper

2 tbsp oil

about 150ml water

Method:

1.  Shell prawns, leaving each with the tail portion.  Cut them from the back, remove intestines and wash well.  Pat dry.

2.  Season prawns with seasoning and leave aside for 30 minutes.

3.  Put batter ingredients into a bowl and mix well.  Add in water slowly and stir gently until a smooth batter is formed. Lastly add in the 2 tbsp oil and stir thoroughly.  Keep in fridge for 4 hours.  Half an hour before using remove from fridge.

4.  Heat up the 5 rice bowls of oil.  Held prawn by the tail and dip into batter to coat prawn, deep-fry until golden brown. The frying time is about 3 minutes.  Dish up and drain well.

January 26, 2007 - Posted by | Seafood

15 Comments »

  1. Hi Rose

    I’ve been searching for the kueh pastry used for making chinese chives kueh (Gu Cai Kueh) and chinese turnip kueh (bang kuang kueh) and I wonder if you have the recipes please?

    Thank you
    Hiang

    Comment by Hiang | February 22, 2007 | Reply

  2. I’m compiling them, watch out for the posting next week.
    Thanks
    Rose

    Comment by rose | February 22, 2007 | Reply

  3. Hi Rose,

    Happen to stumble on your blog while looking for chocolate walnut cake recipe. A casual friend brought hers and it was superbly light but she seemed vague to reveal her secret. Thanks for your generous sharing. BTW how do you skinned walnuts? The Diamond brand from USA is kinda pricey and those from China comes with skin on.

    God bless you with continuing good health and thanks for sharing so freely your wealth of cooking experience, tips and recipes.

    Comment by cindysim | February 25, 2007 | Reply

  4. Hi Cindy,
    I’ve never tried skinning walnuts. I normally take them raw or use them for baking with their skins on. Maybe, you try toasting them.
    I will try to post more recipes whenever I can. Due to my leg problem, I can’t sit for long at my desk. Do keep me in prayers.
    Thanks and god bless.
    Rose

    Comment by roseskitchen | February 25, 2007 | Reply

  5. Hi Rose

    Thanks for sharing your recipes with everyone. You are indeed a blessing to many ladies.

    May the Lord bless you with good health and strength.

    Wendy Ng
    from Perth

    Comment by Wendy Ng | February 26, 2007 | Reply

  6. Thanks Wendy,
    The Lord is good and may you be a blessing to many others too. Hope you will enjoy trying out the recipes.
    Blessings!
    Rose

    Comment by rose | February 26, 2007 | Reply

  7. Hi Rose

    Thanks for generously sharing your recipes. I will get enormous pleasure just going through them cos I enjoy cooking tho I am mediocre only. I have a colleague who will not share his recipe for ‘kong’ bak. Said it was only for his family….what a pity…if he shares more people can enjoy it and remember the generosity, like yours. Keep up the good work.

    Comment by Vicky Yick | December 1, 2007 | Reply

  8. Hi Vicky,
    Thanks for your appreciation. Perhaps your colleague is trying to preserve family’s traditional recipe. Never mind, I’ll post my family’s recipe. Cheerio!
    Rose

    Comment by roseskitchen | December 3, 2007 | Reply

  9. Hi Rose
    Nice to experience the joy of sharing and hope all goes well with your health.
    I would like to know if you have a batter with prawn on it and deep fried them, i not sure what it is called.
    But not a prawn fritter , it is crispy and soft in the centre with the batter and prawn in the middle
    Many thanks
    Sallyinez spore

    Comment by sallyinez | December 3, 2008 | Reply

  10. hi.I come across your blog when i was searching for the bangkwang kuih.i tried this evening…everything went on smoothly till the time when i need to wrap the fillings.i would like to know why my dough is very sticky and cant roll over..it stick all over my hand and its not pliable.
    when first knead its ok..after 10 mins everything went into horrible..
    i really wish i can make this for my husband as he love it so much.more over we are now at dubai..hardly find any chinese food.so i have to cook and keep on trying recipes.
    hope that you are able to help me out.hope to hear from you soon..

    regards
    cindy

    Comment by cindy | December 21, 2008 | Reply

  11. Hi Rose,
    Thanks for sharing this recipe,I would definately try this recipe.

    SA

    Comment by Yummy4Tummy | December 23, 2008 | Reply

  12. Hi Lily,
    Gald to come across your web-site.
    I love cooking.
    Just feel like dropping you a note to tell you that I like your web-site and will definitely try out your recipes like Nasi Lemka, Sambal chilli, Crispy prawn fritters etc.

    Thanks for sharing

    Comment by Lydia | April 4, 2009 | Reply

  13. Rose,

    How to make the batter that can stay crisy and puffy for
    fried prawn?

    Thanks,
    Kelly

    Comment by kelly | July 3, 2009 | Reply

  14. I have similar question. How do you get fritters (esp banana fritters) to stay crispy longer.

    cheers
    glenn

    Comment by glenn | July 15, 2009 | Reply

  15. Dear Rose,
    Just came across your website. Would love to try the Crispy Prawn Fritters for Reunion Dinner. Thanks so much for sharing your recipes.
    May God bless you with Good Health and Happiness.
    Cheers, Alice Tan

    Comment by Alice Tan | February 10, 2015 | Reply


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