Malaysian prawn fritters with crispy seaweed
From foxc 16 years agoIngredients
- 450g raw prawns, shelled and de-veined shopping list
- 225g fresh bean sprouts, rinsed shopping list
- 120g plain flour shopping list
- 2 tsp baking powder shopping list
- 2 small, fresh red chillies, seeded and finely chopped shopping list
- 1 tsp ground coriander shopping list
- ½ tsp ground turmeric shopping list
- 2 tbsp finely chopped spring onions shopping list
- 2 tbsp finely chopped fresh coriander shopping list
- 1 tsp salt shopping list
- 2 eggs, beaten shopping list
- 400ml oil, preferably groundnut, for deep-frying shopping list
- freshly ground black pepper shopping list
- For the seaweed shopping list
- 1.25kg/ bok choi shopping list
- 900ml groundnut oil shopping list
- 1 tsp salt shopping list
- 2 tsp sugar shopping list
- 50g pine kernels, lightly roasted shopping list
How to make it
- Finely chop half the prawns.
- Combine the chopped prawns with the bean sprouts, flour, baking powder, chillies, ground coriander, turmeric, spring onions, fresh coriander, salt, pepper and eggs. Mix well.
- Take a dessert spoonful of the chopped mixture, place one whole prawn on top and press it into the mixture so that the prawn is set in. Continue until you have used up all the mixture and whole prawns.
- Heat the oil in a deep-fat fryer or a large wok.
- Deep-fry the fritters, a few at a time, for 2-3 minutes, until they are golden brown. Drain them on kitchen paper and serve at once.
- For the seaweed, separate the stalks from the stem of the bok choi and then cut the green leaves from the white stalks.
- Wash the leaves in several changes of cold water, then drain them thoroughly and dry in a salad spinner. Roll the leaves up tightly, a few at a time, and finely shred them into strips 5mm wide. They should not be completely dry or they will burn when fried.
- Heat a wok over a high heat, then add the oil. When the oil is hot and slightly smoking deep-fry the greens in three or four batches. After about 30-40 seconds, when they turn crisp and green, remove them immediately from the wok and drain well on kitchen paper. Leave to cool.
- Toss the crispy greens with the salt and sugar. Garnish with the pine kernels and serve.
People Who Like This Dish 5
- chefzena1 Nowhere, Us
- mark555 Center Of The World Ma' Center Of The World, KS
- kidaria BC, CA
- lam Stevensville, MD
- cheryilyn Salem, OR
- foxc Brisbane, AU
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
It sounds like this will take a bit of work, but it also sounds like it would be well worth it. Very nice recipe thank you for posting it.
mark555 in Center Of The World Ma' Center Of The World loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments