I promised to make my prawns fritters and blog the recipe. Sorry for my very late post. I went off for a hiking holiday and had to recover when I came back. Anyway I made it again today and took some pics. Here is my recipe and TIPS. Enjoy. These fritters are very moorish. You can eat them as they are. Have them on mee rebus, rojak, gado-gado, or anything you like.
First phase. The first basic rule of thumb is 3 : 1 ratio of rice flour : self raising flour. And 1 tbsp of corn flour.
Second phase is where you season to your heart content of whatever spices you like. Add in 2 tsp of baking powder. Today I added 2 tsp turmeric powder; 2 tsp hot paprika powder and 2 tbsp of shallots and garlic oil. I did not add salt and pepper because I added 1 tbsp of chicken powder. I know the dried shrimps (udang kering) I am adding is gonna be a tad salty.
Add in 2 eggs (because I made a big batch). I was also generous with my dried shrimps, I pounded finely and 500 g of prawns was used.
Today my garden did not have enough spring onions so I used some coriander instead. It adds not only to the taste but the aesthetics; I am vain? – kekekekekeke
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Now for the TIPs
1 – Your mixture must be runny, the consistency of semi-skimmed milk. This is important to get the very light crispy texture for the side. Think of tempura.
2 – You must not use too much oil. I used about half a cm. You just add the oil when you need. This is because we use eggs and if too much oil you gets a lot of bubbles. Please remember to let the oil heat up before you drop in your next batter.
3 – The bigger you chopped your prawns the less crispy the parts where the prawns are. So a balance is your target. To eat all crispy is not nice and to eat all soft is just not nice. A balance of crispy with soft surprising burst of prawns is perfect for my taste. It is entirely up to you. Adjust to your own taste.
Have fun and enjoy. Have a look at this normal cucur udang recipe —–> Crispy Prawns fritters